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Turnip Soup

A simple soup made from turnips, butter, water, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Turnip Soup

Why it works: Turnip and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 5,252 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Turnip Soup

Ingredients

Directions

Prepare

  1. Peel and chop the turnips.

  2. In a large pot, melt the butter over medium heat.

  3. Add the turnips and water, and bring to a boil.

Simmer and strain

  1. Reduce heat and simmer for 30 minutes.

  2. Blend the soup until smooth using a coarse sieve or soup strainer.

  3. Return to the pot, stir, and boil for 3 minutes.

Finish and serve

  1. Skim off any scum, season with salt and pepper, and serve hot.

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.

Photo for illustrative purposes only · Contact us to use it

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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Turnip + buttertop 25% of all pairs
    Smell alikemoderate
    Cooked together4,100 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Turnips
Form the body of the soup, becoming soft and thick as they cook and are puréed.
Butter
Adds richness and a silky mouthfeel to the finished soup.
Water
Cooks the turnips until tender and creates the soup's liquid base.

The step that matters

Skim off any scum. Foam and impurities rise to the surface during boiling and simmering. Skimming them off keeps the soup clean-tasting and clear in appearance.

Swap the turnip

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

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits better
  4. Turnipthe original

Fit is the average pairing score against 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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