Skip to main content
Soup

Julienne Soup

A vegetable soup with sliced carrots, turnips, onions, celery, and leeks simmered in clear broth with butter and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Leek and sorrel match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 112 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Julienne Soup

Ingredients

Directions

Prepare the vegetables

  1. Cut the vegetables into small fillets, about 1 inch long and the thickness of a trussing needle.

  2. Wash and dry the cut vegetables.

Cook and serve

  1. In a pot, melt the butter and add the sugar, then sauté the vegetables until tender.

  2. Add the clear soup and bring to a simmer.

  3. Just before serving, stir in the sorrel, cabbage lettuce, and chervil or peas if using.

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. Leek + sorreltop 1% of all pairs
    Smell alikestrong
    Cooked together112 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + sorreltop 1% of all pairs
    Smell alikestrong
    Cooked together179 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: myristicin (spice, warm).

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

Mixed vegetables
Provide the main body and texture of the soup as they cook until tender.
Butter
Adds fat and richness and helps sauté the vegetables gently without browning.
Sugar
Adds a touch of sweetness that brings out the natural sweetness of the vegetables.
Clear soup
Forms the liquid base of the soup and carries its flavor.
Sorrel
Contributes a bright, tangy acidity to the finished soup.

The step that matters

Sautéing the vegetables until tender. Cooking the vegetables slowly in butter softens them evenly and draws out their sweetness. High heat can brown or toughen them, and cooking them unevenly leaves some pieces firm and others mushy.

Swap the onion

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

  1. Parsnipfits better
  2. Beetrootfits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, celery, leek, butter, sugar, sorrel. 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 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 recipesMock Bisque SoupMock Bisque Soup51 recipes