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Julienne Soup

A clear soup with julienned assorted vegetables sautéed in butter and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lettuce and sorrel match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 317 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Julienne Soup

Ingredients

Directions

Prepare

  1. Weigh and cut the vegetables into small fillets.

  2. Wash and dry the vegetables.

Cook and serve

  1. Sauté the vegetables in butter and sugar.

  2. Add the clear soup and any optional vegetables you have on hand.

  3. Simmer until heated through.

  4. Serve.

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. Lettuce + sorreltop 1% of all pairs
    Smell alikestrong
    Cooked together317 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  5. Sorrel + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together75 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

Butter
Adds fat and richness, and helps the vegetables sauté and take on flavour.
Sugar
Lightly caramelises the vegetables during sautéing, adding sweetness and depth.
Carrots
Provide sweetness and colour as the main body of the vegetables.

The step that matters

Sauté the vegetables in butter and sugar. Cook over gentle heat so the vegetables soften and lightly brown without scorching. Scorched sugar turns bitter and can taint the clear soup added afterward.

Swap the celery

The recipe marks celery as optional. How well each one fits the dish's main ingredients (carrot, turnip, onion, leek, lettuce, sorrel, tarragon):

  1. Capersfits better
  2. Parsleyfits about as well
  3. Celerythe original
  4. Thymefits about as well

Fit is the average pairing score against carrot, turnip, onion, leek, lettuce, sorrel, tarragon. 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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