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Soup

Turnip Soup

A soup made with butter, turnips, and stock, simmered and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Turnip Soup

Why it works: Butter and turnip are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 4,100 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Turnip Soup

Ingredients

Directions

  1. Melt the butter in a stewpan with the half pint of stock.

  2. Slice the turnips very thin and add them to the stewpan.

  3. Cook over low heat for 1 hour.

  4. Add 2 quarts of good stock and let it boil gently for another hour.

  5. Strain the mixture through a fine sieve and return it to the stewpan to keep hot, but do not let it boil.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + turniptop 25% of all pairs
    Smell alikemoderate
    Cooked together4,100 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Turnips
Provide the main body and flavour of the soup as they cook down.
Butter
Adds richness and carries flavour as the turnips cook gently in the pan.

The step that matters

Strain the mixture through a fine sieve and return it to the stewpan to keep hot, but do not let it boil.. Boiling after the turnips have softened can cause the soup to separate and become thin or grainy. Keeping it just below a boil preserves a smooth, even texture.

“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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