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Julienne-soup with Vegetable Broth

A soup of julienned carrots, turnips, celery roots, lettuce or sorrel, leek, onion, dry peas, mushrooms simmered in fish or vegetable broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Julienne-soup with Vegetable Broth

Ingredients

Directions

Prepare

  1. Cut the carrots, turnips, celery roots, lettuce or sorrel, leek, and onion into fillets.

Make the soup

  1. In a pot, fry the vegetables in butter until the moisture evaporates.

  2. Add the fish broth or vegetable broth and bring to a simmer.

  3. For a vegetable broth, combine dry peas, dry mushrooms, and water in a separate pot and cook until tender.

  4. Season the soup well before serving.

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

    Shared aroma: myristicin (spice, warm).

  3. Turnip + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together526 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Lettuce + leektop 1% of all pairs
    Smell alikestrong
    Cooked together217 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

Butter
Carries the heat for frying and adds rich flavor to the vegetables.
Onion
Softens and turns mildly sweet when fried, building the soup's aromatic base.
Carrots
Release natural sugars as they cook, adding gentle sweetness and color.
Dry peas
Their starch softens and thickens the broth, giving it body.
Dry mushrooms
Add savory, umami depth to the broth.

The step that matters

Frying the vegetables in butter until the moisture evaporates. Driving off water lets the vegetables brown slightly and concentrate their sugars instead of steaming. Rushing this step leaves the soup watery and flat in flavor.

Swap the onion

How well each one fits the dish's main ingredients (carrot, turnip, celery, lettuce, leek, butter, fish):

  1. Parsnipfits better
  2. Beetrootfits better
  3. Endivefits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, celery, lettuce, leek, butter, fish. 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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