Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 10,172 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓
The recipe
Ingredients
Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Chop a large plateful of assorted vegetables, ensuring to include potatoes or beans for thickening.
Make the soup
Heat ½ cup of dripping or stock-fat in a saucepan until very hot.
Add sliced onions to the hot fat and stir them to prevent burning.
When the onions turn red, stir in 1 tablespoon of flour until it matches the color.
Gradually stir in 1 pint of hot water along with pepper and coarse sea salt, avoiding adding them too early.
Add the remaining vegetables.
Let them simmer for two hours, adding more hot water as needed.
Press the mixture through a colander.
Return the strained mixture to the heat and simmer until ready to serve.
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 aroma chemistry they share, and how many recipes mention both.
-
Carrot + celerytop 1% of all pairsAroma overlapstrongMentioned together10,172 recipes
Shared aroma: myristicin (spice, warm).
-
Carrot + parsniptop 1% of all pairsAroma overlapstrongMentioned together1,096 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
-
Parsnip + leektop 2% of all pairsAroma overlapstrongMentioned together165 recipes
Shared aroma: coumarin (sweet, hay).
-
Onion + potatotop 2% of all pairsAroma overlapstrongMentioned together9,019 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Beans + peastop 3% of all pairsAroma overlapstrongMentioned together949 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes
- Boiled potatoes add body and help thicken the soup as they break down.
- Beans
- Beans add body and help thicken the soup as they break down.
- Flour
- Flour cooked in the hot fat forms a roux that thickens the soup.
- Onions
- Softened onions build sweetness and a deep base flavor as they cook.
The step that matters
Stirring the onions and adding the flour. Onions can scorch in hot fat, which makes the soup bitter. Cooking the flour until it matches the onions' color develops a roux that thickens evenly without raw flour taste.
Flavor stand-ins for the peas
How well each one fits the dish's main ingredients (onion, carrot, potato, beans, parsnip, celery, leek):
- Lentilsabout as good a flavor fit
- Peasthe original
- Chickpeaabout as good a flavor fit
Fit is the average pairing score against onion, carrot, potato, beans, parsnip, celery, leek. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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 vegetable soup recipes
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.