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French Brown Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 8,002 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

French Brown Soup

Ingredients

Directions

  1. Cut the carrots and turnips into dice and straws.

  2. Fry the vegetables in butter or top-fat until young, or blanch if old.

  3. Soak the toasted sippets in a basin of broth.

  4. Dish the soup and add the sippets carefully to maintain clarity.

  5. Skim off any fat from the surface before serving.

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 + turniptop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Bread + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Carrot + breadtop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together1,628 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Turnip + breadtop 17% of all pairs
    Aroma overlapmoderate
    Mentioned together831 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + buttertop 24% of all pairs
    Aroma overlapmoderate
    Mentioned together10,083 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the turnip

How well each one fits the dish's main ingredients (carrot, bread, butter):

  1. Leekbetter flavor fit
  2. Potatobetter flavor fit
  3. Parsnipabout as good a flavor fit
  4. Turnipthe original

Fit is the average pairing score against carrot, bread, butter. 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).

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