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Julienne Soup

A vegetable soup with onions, butter, mace, salt, pepper, flour, stock, turnip, carrot, celery, green peas, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Julienne Soup

Ingredients

Directions

Make the base

  1. Shred the onions and fry them in butter until brown.

  2. Add mace, salt, and pepper, then stir in a spoonful of stock.

  3. Mix flour with a little butter until smooth, then add the flour mixture to the onions and fry.

  4. Strain the mixture through a colander.

  5. Add more stock to reach desired consistency.

Add the vegetables

  1. Cut the turnip, carrot, and celery into thin strips.

  2. Boil the vegetables and peas in a little water until tender.

  3. Add the boiled vegetables and their water to the soup.

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

    Shared aroma: myristicin (spice, warm).

  2. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 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

Onions
Frying them until brown builds the deep, sweet flavour that forms the soup's base.
Butter
Fat for frying the onions and cooking the flour, carrying flavour and adding richness.
Flour
Mixed with butter and fried, it thickens the stock into a smooth body.
Stock
Forms the liquid of the soup and, with the flour, sets its consistency.
Turnip
Cut into thin strips and cooked until tender, adding body and mild sweetness.

The step that matters

Frying the flour mixture with the onions. Cooking the flour and butter for a while removes its raw taste and helps it blend smoothly without lumps, so the thickening stays even when stock is added.

Swap the mace

How well each one fits the dish's main ingredients (onion, butter, pepper, flour, turnip, carrot, celery):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against onion, butter, pepper, flour, turnip, carrot, celery. 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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