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Julienne -soup

A vegetable soup of julienned vegetables simmered with broth and poached eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Julienne -soup

Ingredients

Directions

Make the broth base

  1. Evaporate the vegetables.

  2. Season with salt and powdered sugar.

  3. Moisten with ½ cup broth.

  4. Reduce to a glaze.

  5. Add 2 quarts of fresh, skimmed broth, passed through a sieve.

  6. Reduce heat to simmer when it begins to bubble.

  7. After 15 minutes, add blanched colewort, lettuces, and raw sorrel leaves.

Poach and serve

  1. Poach the eggs in acidulated water until done.

  2. Trim the eggs.

  3. Skim the fat off the soup.

  4. Pour broth over the eggs.

  5. Serve together.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Vegetables
Provide the main body and flavor of the soup as they reduce to a glaze.
Broth
Forms the liquid base of the soup and carries the flavor of the vegetables.
Eggs
Poached in the soup, they add richness and a soft, set texture.

The step that matters

Reduce heat to simmer when it begins to bubble. Boiling vigorously would cloud the broth and toughen the eggs, so the liquid should stay at a gentle simmer.

“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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