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Julienne Soup

A vegetable soup made with carrots, onion, mixed vegetables, and stock, served over thin bread slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Asparagus and beans match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 292 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Julienne Soup

Ingredients

Directions

Make the soup

  1. Melt the butter in a pot over medium heat.

  2. Fry the sliced carrots and chopped onion until softened.

  3. Add the mixed vegetables and pour in the boiling vegetable stock.

  4. Stew gently for at least an hour, skimming off any fat.

Serve

  1. Serve the soup over thin slices of bread cut to size.

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. Asparagus + beanstop 1% of all pairs
    Smell alikestrong
    Cooked together292 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Peas + asparagustop 4% of all pairs
    Smell alikestrong
    Cooked together808 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Carrot + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Peas + beanstop 5% of all pairs
    Smell alikestrong
    Cooked together949 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Butter
Adds fat for softening the vegetables and carries flavour into the soup.
Carrots
Provide sweetness, body and colour to the soup as they break down.
Onion
Builds savoury depth as it softens and turns sweet during frying.
Mixed vegetables
Add varied flavour and texture to the soup base.
Vegetable stock
Forms the liquid base that cooks the vegetables and makes the soup.

The step that matters

Stew gently for at least an hour, skimming off any fat. A gentle simmer lets the vegetables break down fully and flavours blend, while a rolling boil can cloud the soup and skimming removes surface fat for a cleaner taste.

Swap the onion

How well each one fits the dish's main ingredients (butter, carrot, peas, asparagus, beans, bread):

  1. Leekfits better
  2. Lettucefits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against butter, carrot, peas, asparagus, beans, bread. 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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