Skip to main content
Main

Geblet Soup

Soup of goose or duck giblets with celery, carrot, turnip, onions, cloves, mace, bouquet garni, stock, butter, flour, Madeira, lemon juice, cayenne pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
Jump to recipe ↓

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Geblet Soup

Ingredients

Directions

Prepare the giblets

  1. Scald and skin the claws and ends of the legs of the giblets, then wash them in cold water.

  2. Blanch the giblets in boiling water for 7 minutes.

  3. Transfer them to a basin of cold water, wash, and scrape them clean.

  4. Drain the giblets and cut them into pieces about 1½ inches long.

Make the soup

  1. Wash the celery, carrot, turnip, and onions in cold water; peel the onions and scrape the carrot.

  2. Add the vegetables to the giblets in a stewpan.

  3. Add the cloves, mace, and bouquet garni.

  4. Pour in the second white stock.

  5. Place the stewpan on the fire and let it boil gently for 2 hours, skimming occasionally.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

  5. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

What each ingredient does

Giblets
Provide the main meat and rich flavour of the soup.
Second white stock
Forms the liquid base that carries the flavour of the soup.
Onions
Add savoury sweetness and aromatic depth as they soften in the stock.
Clarified butter
Adds fat and richness to the finished soup.
Flour
Thickens the soup slightly and gives it body.
Madeira
Adds sweetness and a rich, fortified wine aroma.

The step that matters

Gentle boil while skimming. A gentle simmer keeps the stock clear and avoids a cloudy, greasy broth, so skimming foam and fat during the two hours matters.

Swap the mace

How well each one fits the dish's main ingredients (celery, carrot, turnip, onion, clove, parsley, thyme):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against celery, carrot, turnip, onion, clove, parsley, thyme. 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

Chicken 12Duck 7Clear 4Irish 3Lamb 3Turkey 3 See all 146 →

You might also like

Lemon SauceLemon Sauce236 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipesTurnip SoupTurnip Soup43 recipes