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Julienne Soup

A vegetable soup made with julienned carrots, turnip, celery, leek, cabbage, onion, butter, broth, salt, pepper, peas, and string beans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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

Prepare

  1. Cut the carrots, turnip, celery, leek, cabbage, and onion into fine long shreds.

Make the soup

  1. In a saucepan, brown the vegetables in butter.

  2. Moisten with white broth and season with salt and pepper.

  3. Cook for 30 minutes.

  4. Add green peas and string beans and boil briefly.

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

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

Butter
Browns the vegetables and adds richness and flavour to the broth.
Carrots
Add sweetness and colour, and hold their shape through the cooking time.
White broth or consommé
Forms the liquid base of the soup and carries the seasoning.
Leek
Adds a mild onion-like aroma and body to the broth.

The step that matters

Browning the vegetables in butter. Browning the shredded vegetables in butter develops savoury, toasted flavours through the Maillard reaction. Too little heat or crowding the pan steams them instead, leaving the soup flat and pale.

Swap the onion

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

  1. Parsnipfits better
  2. Lettucefits better
  3. Beetrootfits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, celery, leek, cabbage, butter, pepper. 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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