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Potage a LA Julienne

A vegetable soup made with shredded carrots, turnip, leeks, celery, onion, cabbage lettuce, butter, sugar, salt, tarragon, and chervil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 10,172 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Shred the vegetables to the same length and size.

Make the soup

  1. Melt the butter in a saucepan and fry the vegetables until light brown.

  2. Add 3 pints of boiling consomme, sugar, and salt.

  3. Skim off any grease until removed.

  4. Add the lettuce, tarragon, and chervil, and let it boil for a few minutes.

  5. Serve hot.

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 aroma chemistry they share, and how many recipes mention both.

  1. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  2. Turnip + leektop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + turniptop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + cabbagetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together897 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Turnip + celerytop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together4,417 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
Fat that carries the heat and helps the vegetables brown lightly and develop flavour.
Carrot
Adds sweetness and colour as it softens in the butter and broth.
Leeks
Contribute mild onion-like aroma and body to the broth as they cook.
Cabbage lettuce
Added at the end, it wilts quickly and adds fresh, tender texture and green colour.

The step that matters

Frying the vegetables until light brown. Browning in butter builds savoury, caramelised flavour, but over-browning turns the vegetables bitter and dark, so stop once they are light brown.

Flavor stand-ins for the onion

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

  1. Parsnipbetter flavor fit
  2. Beetrootbetter flavor fit
  3. Potatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, leek, celery, butter, sugar, cabbage. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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