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Giblet Soup

A hearty soup made with duck giblets, beef, bones, onions, herbs, carrots, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and carrot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Giblet Soup

Ingredients

Directions

Prepare

  1. Thoroughly clean the ducks' giblets and cut them into pieces.

Make the soup

  1. In a large pot, combine the giblets, beef, bones, onions, herbs, pepper, salt, carrots, and water.

  2. Bring to a boil, then reduce heat and simmer for 3 hours.

  3. Strain the soup and skim off any fat.

Finish and serve

  1. In a bowl, mix the cream, butter, and flour until smooth, then add to the soup.

  2. Serve the soup with the giblets.

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. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

What each ingredient does

Ducks' giblets
Provide the main meaty flavour and body of the broth as they simmer.
Beef
Adds rich savoury depth to the broth during the long simmer.
Cream
Adds richness and a smooth, silky mouthfeel to the finished soup.
Butter
Adds fat and richness, carrying flavour into the soup.
Flour
Thickens the soup slightly when mixed smooth with the cream and butter.

The step that matters

Adding the cream, butter and flour mixture. Flour mixed into liquid clumps unless it is first blended smooth with fat or cream. Stirring it in as a smooth paste before adding it to hot soup helps it thicken evenly without lumps.

Swap the carrot

How well each one fits the dish's main ingredients (beef, mutton, onion, pepper, cream, butter, flour):

  1. Potatofits better
  2. Leekfits better
  3. Chivefits about as well
  4. Carrotthe original

Fit is the average pairing score against beef, mutton, onion, pepper, cream, butter, flour. 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 giblet soup recipes

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