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Spring Soup

A vegetable soup made with carrots, turnips, onions, leeks, French beans, peas, bean cucumbers, asparagus tops, lettuces, sorrel, chervil, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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 ↓

Spring Soup

Ingredients

Directions

Prepare the soup

  1. Chop equal quantities of carrots, turnips, onions, and leeks.

  2. Stew the chopped vegetables in good stock.

  3. Add French beans, peas, bean cucumbers, asparagus tops, lettuces, sorrel, and chervil.

  4. Stir in 1 teaspoon of white sugar and let the mixture reduce to a glaze.

Thicken and serve

  1. Thicken some stock with green peas rubbed through a fine sieve.

  2. Strain the vegetables from the thickened stock and serve with asparagus tops in 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. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Leek + asparagustop 1% of all pairs
    Smell alikestrong
    Cooked together73 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Beans + asparagustop 1% of all pairs
    Smell alikestrong
    Cooked together292 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Turnip + asparagustop 2% of all pairs
    Smell alikestrong
    Cooked together328 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, turnips, onions, and leeks
Form the flavour base of the soup as they stew in stock.
Green peas
Rubbed through a sieve, they thicken the stock and give it body.
Asparagus tops
Add delicate green flavour and tender texture to the finished soup.
White sugar
Adds sweetness and helps the mixture reduce to a glaze with gentle browning.

The step that matters

Reducing the mixture to a glaze. Sugar and liquid reduce together, and if the heat is too high the sugar can scorch and turn bitter before the glaze forms. Gentle heat lets the sugars concentrate evenly.

Swap the onion

How well each one fits the dish's main ingredients (carrot, turnip, leek, beans, peas, cucumber, asparagus):

  1. Lettucefits better
  2. Beetrootfits better
  3. Cauliflowerfits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, leek, beans, peas, cucumber, asparagus. 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 spring vegetable soup recipes

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