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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
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Why it works: Parsnip and cauliflower work together. They rank in the top 8% of all ingredient pairs, and 27 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

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 aroma chemistry they share, and how many recipes mention both.

  1. Parsnip + cauliflowertop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together27 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + parsniptop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,096 recipes

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

  4. Turnip + leektop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Turnip + parsniptop 2% of all pairs
    Aroma overlapstrong
    Mentioned together589 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

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.

Flavor stand-ins for the onion

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

  1. Beetrootbetter flavor fit
  2. Spinachbetter flavor fit
  3. Endivebetter flavor fit
  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. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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