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Julienne Soup

A soup of finely julienned vegetables simmered in broth with butter, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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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

  1. In a stew-pan, combine all the vegetables: carrots, turnips, parsnips, cabbage, celery, leeks, potatoes, onions, lettuce, chervil, sorrel, asparagus tops, green kidney beans, and green peas.

  2. Add the butter, sugar, and salt to the vegetables. Cover the stew-pan and let the mixture stew for a few minutes.

  3. Pour in the broth and bring to a boil until all the vegetables are tender.

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. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + parsniptop 1% of all pairs
    Smell alikestrong
    Cooked together590 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Parsnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together165 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + parsniptop 1% of all pairs
    Smell alikestrong
    Cooked together1,097 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Butter
Adds fat and richness, and helps the vegetables soften gently while they stew.
Carrots
Contribute body, mild sweetness and colour to the broth as they cook soft.
Potatoes
Break down slightly as they cook, thickening the soup and adding body.

The step that matters

Stewing the vegetables covered before adding the broth. Stewing covered in butter, sugar and salt draws out moisture and softens the vegetables without browning them. Adding the broth too early would dilute this and make the flavour thinner.

Swap the onion

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

  1. Beetrootfits better
  2. Lettucefits better
  3. Jerusalem artichokefits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, parsnip, cabbage, celery, leek, potato. 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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