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Soup

Julienne Soup

A vegetable soup made with julienned carrot, turnip, onion, cabbage, French peas, and parsley, simmered in consommé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Julienne Soup

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Prepare a good consommé soup.

  2. Cut carrot, turnip, onion, and cabbage into long, thin shreds and mix them together.

Cook the vegetables

  1. Put the mixture in a copper saucepan with the butter, cover with oiled paper and the pan lid, and place in a 400°F (200°C) oven for about 1 hour.

  2. Remove from the oven and boil in the consommé for 25 minutes.

Finish and serve

  1. Skim off the fat, season with salt and pepper, add the French peas and chopped parsley.

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

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

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

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 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

Butter
Adds fat and richness, helping the shredded vegetables soften and turn sweet while they cook.
Carrot
Adds sweetness, colour and body to the soup as it cooks down.
Turnip
Adds mild sweetness and a firm texture that holds its shape in the soup.
Onion
Adds savoury depth and aroma as it softens and flavours the consommé.
Cabbage
Adds a mild, sweet flavour and tender texture to the shreds.

The step that matters

Skim off the fat. Butter and rendered fat rise to the surface of the soup and can make it greasy and cloudy. Skimming before seasoning leaves a clean, clear broth.

Swap the peas

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

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against carrot, turnip, onion, cabbage, butter, pepper, parsley. 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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