Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
Julienne Soup
Ingredients
Directions
Prepare
Prepare a strong, clear broth according to previous directions.
In a saucepan, combine 1 ounce of julienne vegetables with enough warm broth to cover them.
Cook and serve
Simmer over medium heat for 45 minutes until the vegetables are tender.
Skim the broth and strain the contents into the soup.
Garnish with 1 ounce each of carrots, turnips, celery, and leeks cut into strips.
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.
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Turnip + leektop 1% of all pairsSmell alikestrongCooked together1,046 recipes
Shared aroma: coumarin (sweet, hay).
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Carrot + celerytop 1% of all pairsSmell alikestrongCooked together10,173 recipes
Shared aroma: myristicin (spice, warm).
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Carrot + turniptop 1% of all pairsSmell alikestrongCooked together8,002 recipes
Shared aroma: coumarin (sweet, hay).
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Turnip + celerytop 2% of all pairsSmell alikemoderateCooked together4,418 recipes
Shared aroma: coumarin (sweet, hay).
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Carrot + leektop 3% of all pairsSmell alikestrongCooked together1,310 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
- Broth
- Forms the liquid base of the soup and carries most of its flavor.
- Julienne vegetables
- Simmer until tender in the broth, adding flavor and body to the soup.
The step that matters
Skim the broth before straining. Skimming removes foam and excess fat from the surface of the simmered broth. Removing them before straining keeps the soup clear and clean-tasting.
Swap the celery
How well each one fits the dish's main ingredients (carrot, turnip, leek, butter):
- Parsleyfits better
- Thymefits about as well
- Celerythe original
- Capersfits about as well
Fit is the average pairing score against carrot, turnip, leek, butter. 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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