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Julienne Soup Quickly Made

A clear soup made with onion, celery, peppercorns, and julienne vegetables, thickened with arrowroot and flavored with Liebig's Extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and celery match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 4,668 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Julienne Soup Quickly Made

Ingredients

Directions

Prepare the stock

  1. Peel the onion and insert the cloves into it.

  2. Place the onion (with cloves) in a saucepan with water, gelatine, celery, peppercorns, mixed herbs, and any other tasty ingredients.

  3. Simmer gently until the water is flavoured, then strain the liquid.

Finish the soup

  1. Stir in Liebig's Extract to colour and flavour the soup.

  2. Thicken slightly by boiling a little arrowroot mixed with water.

  3. Soak the julienne vegetables in cold water for 45 minutes, then drain.

  4. Boil the vegetables in fresh salted water until tender.

  5. Combine the boiled vegetables with the soup and boil together for 15 minutes.

  6. Serve immediately in a heated soup tureen.

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. Clove + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  2. Clove + arrowroottop 6% of all pairs
    Smell alikestrong
    Cooked together121 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Celery + arrowroottop 8% of all pairs
    Smell alikestrong
    Cooked together114 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + arrowroottop 11% of all pairs
    Smell alikestrong
    Cooked together340 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

Gelatine
Adds body and a slightly silky mouthfeel to the stock as it dissolves.
Arrowroot
Thickens the liquid to a light, glossy consistency when boiled with water.
Celery
Contributes savoury, aromatic flavour to the stock as it simmers.
Onion
Builds the savoury base flavour of the stock, sweetened slightly by gentle simmering.

The step that matters

Thicken slightly with arrowroot. Arrowroot must be mixed with cold water first and then boiled, otherwise it clumps and will not thicken evenly. Boiling it briefly activates the starch, and overcooking can cause it to thin out again.

Swap the onion

How well each one fits the dish's main ingredients (clove, celery, arrowroot):

  1. Turnipfits better
  2. Beetrootfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against clove, celery, arrowroot. 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.

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