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Julienne Soup

A clear soup with julienned carrots, turnip, celery, onion, and poached eggs.

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 ↓

Julienne Soup

Ingredients

Directions

Cook the vegetables

  1. Cut the carrots, turnip, and onion into thin small squares.

  2. Add the carrots, turnip, and onion to the soup and boil steadily for 45 minutes.

  3. Add the celery and boil for an additional 30 minutes.

Finish and serve

  1. Poach the eggs, trim them nicely, and drop them into the tureen.

  2. Pour the soup over the eggs just before serving.

  3. Add salt to taste before adding the eggs.

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. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 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

Clear soup
Forms the liquid base that carries the vegetables and eggs.
Carrots
Hold their shape during simmering and add mild sweetness.
Turnip
Keeps a firm bite and adds a slightly peppery, earthy note.
Celery
Adds a fresh, savoury aroma to the broth.
Onion
Builds savoury depth as it softens in the simmering soup.
Eggs
Set in the hot soup, adding richness and a soft, tender texture.

The step that matters

Poach the eggs. Eggs must be cooked gently in simmering water so the whites set around the yolk. Boiling too hard breaks the whites apart, and overcooking makes the yolk firm.

Swap the onion

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

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

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