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Giblet Soup

A savory soup made from goose giblets, stock, butter, ham, rice flour, mushroom ketchup, herbs, and toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Giblet Soup

Ingredients

Directions

Prepare the giblets

  1. Wash the giblets well, cut them into small dice, and fry in 1 oz. of butter until browned.

  2. Add the stock, onion, and herbs. Simmer gently for about 1.5 hours until the giblets are tender.

  3. Remove the giblets and strain the stock.

Make the soup

  1. Melt the remaining 1 oz. of butter in a saucepan, stir in the rice flour, and cook until browned.

  2. Add the strained stock, pepper, salt, and mushroom ketchup. Cook for 5 minutes after boiling.

  3. Skim the soup well, then add the giblets back in. Bring to a boil again and serve with toasted bread.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Rice + mushroomtop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  4. Mushroom + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 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

Goose giblets
Provide the main meat and body of the soup as they become tender in the stock.
Rice flour
Thickens the butter and stock mixture into a smooth, lightly body-rich soup.
Butter
Fat that browns the giblets and adds richness and flavor to the base.
Ham
Adds savory, salty depth and aroma to the soup.
Mushroom ketchup
Adds concentrated savory umami flavor to the stock.

The step that matters

Browning the rice flour in butter. Cooking the flour in butter forms a roux; cooking it until browned develops nutty flavor and color, while stirring prevents lumps when the stock is added.

Swap the onion

How well each one fits the dish's main ingredients (butter, ham, rice, flour, mushroom, ketchup, pepper):

  1. Shallotfits better
  2. Capsicumfits better
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against butter, ham, rice, flour, mushroom, ketchup, pepper. 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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