Skip to main content
Main

Julienne Soup

A vegetable soup made with julienned carrots, turnips, celery, parsnip, leek, onion, cabbage leaf, lettuce, peas, asparagus tops, cauliflower, butter, stock, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
Jump to recipe ↓

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 all vegetables very finely.

Cook the soup

  1. Melt the butter in a pan over moderate heat.

  2. Add the leeks and onions, tossing for a few minutes.

  3. Stir in the other root vegetables, sugar, and salt; cook for a few minutes.

  4. Pour in the hot stock and bring to a boil.

  5. Add the remaining vegetables and cook until tender, about 20 minutes.

Finish and serve

  1. Break a few leaves of chervil into small pieces and add to the tureen.

  2. Skim the soup 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. 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

Carrots
Adds sweetness and colour while holding a firm, tender texture in the broth.
Turnips
Root vegetable that adds body and a mild, slightly peppery flavour to the soup.
Leek
Softens into the base as it cooks, adding a mild onion-like sweetness.
Onion
Builds the savoury base of the soup as it softens in the butter.
Butter
Carries flavour and adds richness to the vegetables cooked at the start.
Hot stock
Forms the liquid of the soup and carries the flavour of the vegetables.

Swap the onion

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

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

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

Clear 4 See all 177 →

You might also like

Green PeasGreen Peas229 recipesAsparagus SoupAsparagus Soup179 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipes