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Soup

Julienne Soup

A clear soup with julienned carrot, turnip, celery, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Prepare the vegetables

  1. Shred the red part of the carrot into strips about 1 inch long.

  2. Cut the turnip and white part of the celery into similar lengths.

Cook and glaze

  1. Boil the vegetables in salted water until half cooked.

  2. Add the sugar to a cup of the soup.

  3. Let the vegetables boil fast in it without a lid until glazed.

  4. Carefully turn the vegetables while glazing to prevent drying out.

Finish the soup

  1. Add the glazed vegetables 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. Carrot + turniptop 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. Carrot + sugartop 28% of all pairs
    Smell alikelow
    Cooked together4,211 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Turnip + sugartop 29% of all pairs
    Smell alikemoderate
    Cooked together1,330 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Carrot
Provides the bulk of the julienne strips and a mild sweetness as it cooks.
Turnip
Adds firm texture and a mildly peppery flavour to the soup.
Celery
Contributes crisp texture and a subtle savoury aroma.
Sugar
Caramelises on the vegetables during fast boiling, producing a glaze and browning.

The step that matters

Glazing the vegetables. Boiling fast without a lid reduces the liquid while the sugar caramelises on the vegetables. If they dry out or burn, the glaze turns bitter, so turning them carefully keeps the surfaces coated and evenly glazed.

Swap the turnip

How well each one fits the dish's main ingredients (carrot, celery, sugar):

  1. Parsnipfits better
  2. Turnipthe original
  3. Leekfits less well
  4. Capsicumfits less well

Fit is the average pairing score against carrot, celery, sugar. 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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