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Soup

Julienne Soup

A clear soup with julienned vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Cauliflower and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 286 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Julienne Soup

Ingredients

Directions

Prepare the vegetables

  1. Cut vegetables into julienne strips.

  2. Cook each type of vegetable separately in boiling salted water or stock until tender.

Serve

  1. Drain the vegetables and add them to the hot consomme.

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. Cauliflower + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  3. Cauliflower + asparagustop 1% of all pairs
    Smell alikestrong
    Cooked together163 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Beans + asparagustop 1% of all pairs
    Smell alikestrong
    Cooked together292 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Turnip + asparagustop 2% of all pairs
    Smell alikestrong
    Cooked together328 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

Clear soup (consomme)
Forms the liquid base and carries the flavour of the soup.
Carrots
Add colour and a mild sweetness once cooked tender.
Peas
Add a soft texture and bright colour to the soup.
Potatoes
Add body and a soft, starchy texture to the soup.

The step that matters

Cooking each vegetable separately until tender. Vegetables cook at different rates, so cooking them separately lets each reach tenderness without some turning mushy while others stay firm.

Swap the onion

How well each one fits the dish's main ingredients (carrot, peas, potato, cauliflower, turnip, beans, asparagus):

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

Fit is the average pairing score against carrot, peas, potato, cauliflower, turnip, beans, asparagus. 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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