Skip to main content
Soup

Potage Julienne- -julienne Soup

A vegetable soup made with shredded carrots, turnips, onions, leeks, celery, string beans, cabbage, peas, lettuce, sorrel, and chervil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Potage Julienne- -julienne Soup

Ingredients

Directions

Prepare the vegetables

  1. Cut the vegetables into fine shreds, about 1 to 1½ inches long and ¼ inch thick.

  2. In a saucepan, combine the shredded vegetables and butter.

  3. Sprinkle the shredded vegetables with powdered sugar.

  4. Cover the pan.

  5. Cook over low heat, stirring occasionally, until the moisture evaporates.

Simmer and finish

  1. Add the consommé and simmer slowly for 30 minutes.

  2. Five minutes before serving, add the cooked green peas, finely shredded lettuce, and sorrel.

  3. Season to taste.

  4. Add a pinch of cut chervil just before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots
Provide sweetness, colour and body to the shredded vegetables.
Butter
Carries flavour and softens the shreds as they cook gently in the pan.
Powdered sugar
Helps the vegetables brown lightly and adds sweetness to the soup.
Consommé
Forms the clear broth base that the vegetables simmer in.
Sorrel
Adds a bright, sharp acidity that lifts the soup's flavour.

The step that matters

Cooking the shredded vegetables in butter until the moisture evaporates. If the vegetables are cooked too hot or covered too long they can stew or brown unevenly. Low heat, covered, then stirring gently lets them soften in their own juices before the broth is added.

Swap the cabbage

How well each one fits the dish's main ingredients (carrot, turnip, onion, leek, celery, beans, butter):

  1. Parsnipfits better
  2. Chivefits better
  3. Lettucefits better
  4. Cabbagethe original

Fit is the average pairing score against carrot, turnip, onion, leek, celery, beans, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More julienne soup recipes

Clear 4 See all 177 →

You might also like

Cream of CeleryCream of Celery37 recipesMeatless Green Pea SoupMeatless Green Pea Soup22 recipesIndian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipes