Skip to main content
Main

Julienne Soup

A vegetable soup made with diced carrots, turnips, celery, and stock, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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

  1. Cut the carrots and turnips into quarter-inch dice and slice the celery thinly.

  2. Cover the vegetables with boiling water, add salt and pepper, and cook until soft.

Make the soup

  1. In another saucepan, bring 2 quarts of stock to a boil.

  2. Add the cooked vegetables and their water to the stock, adjusting seasoning if necessary.

Serve

  1. Serve hot. In spring and summer, substitute asparagus, peas, and string beans, all cut into small uniform pieces.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

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

What each ingredient does

Carrots
Add body, mild sweetness and colour to the soup.
Turnips
Add body and a mild, slightly sweet flavour to the broth.
Celery
Adds a fresh, savoury aroma to the soup.
Stock
Forms the liquid base and carries most of the soup's flavour.

The step that matters

Cook the vegetables until soft. Vegetables that are cooked through soften their starch and cell walls, so they break down smoothly and taste tender rather than raw or fibrous in the finished soup.

Swap the turnip

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

  1. Parsnipfits about as well
  2. Turnipthe original
  3. Capsicumfits about as well
  4. Spinachfits less well

Fit is the average pairing score against carrot, celery, pepper. 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 julienne soup recipes

Clear 4 See all 177 →

You might also like

Carrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipesTurnip SoupTurnip Soup43 recipesCelery StewCelery Stew25 recipes