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Soup

Soupe a LA Julienne

A vegetable soup with celery, carrots, turnips, leeks, lettuce, onions, butter, sugar, broth, and crusty bread.

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

Soupe a LA Julienne

Ingredients

Directions

Prepare

  1. Cut the vegetables into slices or dice.

  2. Melt the butter in a stewpan over low heat.

  3. Add the vegetables and stir them gently.

  4. Include any seasonal vegetables, sorrel, and sugar to balance bitterness.

Stew and serve

  1. Stew the mixture, stirring occasionally, and add a little gravy if needed.

  2. Soak the bread crusts in the broth.

  3. When the vegetables are nearly cooked, add the soaked bread and warm everything together in the broth.

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. Celery + carrottop 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
Fat that softens the vegetables gently and carries their flavour without browning them.
Leeks
Mild onion-like sweetness and aroma that builds the base flavour of the soup.
Carrots
Natural sweetness and body as they soften during the long, gentle stew.
Crusty bread
Soaked in broth, it thickens the soup and adds body and texture.

The step that matters

Stewing over low heat. Gentle heat softens the vegetables and draws out their sweetness slowly. High heat would brown the butter and vegetables, giving a harsher, less delicate flavour.

“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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