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Julienne Soup

A vegetable soup with onions, turnip, carrot, celery, peas, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Julienne Soup

Ingredients

Directions

Make the onion base

  1. Fry the shredded onions in butter until brown.

  2. Add mace, salt, pepper, and a spoonful of stock.

  3. Mix flour with a little butter and fry with the onions.

  4. Strain the mixture through a colander and add more stock as desired.

Add the vegetables

  1. Boil the turnip, carrot, celery, and peas in water until tender.

  2. Add the boiled vegetables and their water to the soup.

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

    Shared aroma: myristicin (spice, warm).

  2. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 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

Onions
Browning in butter builds the deep, sweet flavour that forms the soup's base.
Flour
Fried with butter, it thickens the stock and gives the soup body.
Butter
Carries the frying of onions and flour and adds richness.
Turnip
Cooked until tender, it adds mild flavour and soft texture to the soup.
Carrot
Cooked until tender, it adds sweetness and colour along with soft texture.
Celery
Cooked until tender, it adds savoury aroma and a soft vegetable body.

The step that matters

Frying the flour with the onions. Flour must cook in fat for a while to lose its raw starchy taste and to thicken evenly. Adding it without enough frying can leave lumps and a floury flavour.

Swap the mace

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

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against onion, butter, pepper, flour, turnip, carrot, celery. 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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