Skip to main content
Soup

Julienne Soup

A clear veal stock soup with julienned carrots, turnips, green onions, celery, leeks, parsley, spinach, lettuce, and peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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

Ingredients

Directions

Prepare

  1. Cut the carrots, turnips, green onions, celery, leeks, parsley, spinach, and lettuce into small pieces.

Cook and strain

  1. Add the vegetables and peas to the veal stock and stew until tender.

  2. Pass the mixture through a fine cloth to strain.

  3. If the soup is not clear, beat the white and shell of an egg, stir it in, and boil for 5 minutes before straining again.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Spinach + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together427 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

    Shared aroma: myristicin (spice, warm).

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

Veal stock
Forms the liquid base that carries the flavour of the whole soup.
Fresh green peas
Add sweetness and a soft texture once stewed until tender.
Carrots
Contribute natural sweetness and body as they soften in the stock.
Leeks
Add a mild onion-like aroma that deepens the stock's flavour.

The step that matters

Clearing the soup with egg white. Beaten egg white and shell are stirred in and boiled so the proteins coagulate and trap cloudy particles. Boiling gently and then straining again lets the cleared soup pass through the cloth cleanly.

Swap the onion

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

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

Fit is the average pairing score against carrot, turnip, celery, leek, parsley, spinach, lettuce. 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

Cream of CeleryCream of Celery37 recipesMeatless Green Pea SoupMeatless Green Pea Soup22 recipesIndian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipes