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Soup

Julienne Soup

A vegetable soup made with carrots, turnips, leeks, onions, celery, cabbage, parsley, butter, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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

Ingredients

Directions

Prepare the vegetables

  1. Cut the carrots, turnips, and other roots into thin slips, about 1 inch long.

  2. Halve and slice the leeks, onions, celery, cabbage, and parsley.

Cook and combine

  1. In a pot, fry or stew the root vegetables in a little butter.

  2. In another pot, stew the other vegetables in a small amount of broth.

  3. Combine all the vegetables and add the remaining broth.

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

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

  5. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

What each ingredient does

Carrots
Provide sweetness, colour and body as the main root vegetable in the soup.
Turnips
Add a mild, slightly peppery flavour and firm texture that holds up to cooking.
Leeks
Contribute a gentle onion-like sweetness and aroma to the broth.
Butter
Adds fat and helps fry the root vegetables, carrying flavour and browning them gently.
Broth
Forms the liquid base that moistens and carries the vegetables into the finished soup.

The step that matters

Frying or stewing the root vegetables in butter. Cooking the roots gently in a little butter softens them evenly and builds flavour without browning them too much. Too much heat can scorch the butter and make the soup taste bitter, while too little leaves the roots firm and raw-tasting.

Swap the cabbage

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

  1. Parsnipfits better
  2. Chivefits better
  3. Shallotfits better
  4. Cabbagethe original

Fit is the average pairing score against carrot, turnip, leek, onion, celery, parsley, butter. 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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