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Soup

Consomme a LA Jardiniere

A clear vegetable consommé made with carrots, turnip, celery, spinach, peas, and cauliflower.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Consomme a LA Jardiniere

Ingredients

Directions

  1. Boil 3 pints of consommé.

  2. Add one carrot, one turnip, a little celery, and spinach, all cut into different shapes.

  3. Include ¼ pint of peas and small sprays of cauliflower.

  4. Cook until all vegetables are tender.

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 + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + spinachtop 1% of all pairs
    Smell alikestrong
    Cooked together320 recipes

    Shared aroma: coumarin (sweet, hay).

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

Consommé
Serves as the clear, flavourful liquid that carries the vegetables and forms the broth.
Carrot
Holds its shape during cooking and adds a mild, natural sweetness to the broth.
Turnip
Firm root that stays structured when simmered and adds a slightly peppery, earthy note.
Peas
Soften quickly in hot liquid, giving a tender texture and a fresh, sweet flavour.
Cauliflower
Its small florets soften in hot liquid and absorb some of the broth's flavour.

The step that matters

Cook until all vegetables are tender. Dense vegetables like turnip and carrot need longer in the hot broth than peas and spinach. Adding them together means the delicate ones can overcook and turn mushy while the firmer pieces are still hard. Checking each type by texture helps keep every piece just tender.

Swap the peas

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

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against carrot, turnip, celery, spinach, cauliflower. 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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