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Soup

Julienne Soup

A soup of julienned mixed vegetables simmered in butter, sugar, and clear stock.

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 prepare ½ pound of mixed vegetables, cutting them into small fillets.

  2. Wash and dry the vegetables, then sauté them in butter and sugar until tender.

Make the soup

  1. Add 2 quarts of clear soup to the vegetables.

  2. If available, add a little sorrel, celery, cabbage, lettuce, and peas.

  3. Simmer until heated through and 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

Mixed vegetables
Provide the main body and flavor of the soup, cut into small julienne pieces.
Butter
Carries flavor and gives the vegetables a rich, tender cooking medium.
Sugar
Adds a little sweetness and helps the vegetables brown lightly while sautéing.
Clear soup
Forms the liquid base that carries the flavor of the dish.

The step that matters

Sautéing the vegetables in butter and sugar until tender. Cooking the vegetables gently in fat and sugar softens them and builds flavor. Browning them too hard can make the soup taste bitter, while stopping too early leaves them raw and fibrous.

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.

More julienne soup recipes

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