Giblet Soup

Ingredients

• giblets of 4 chickens or 2 turkeys
• 1 medium onion, chopped
• 1 small carrot, chopped
• ½ turnip, chopped
• 2 sprigs of parsley, chopped
• 1 leaf of sage, chopped
• 1-2 cups strong chicken or beef stock
• 1 tablespoon butter
• ¼ teaspoon pepper
• ¼ teaspoon coarse sea salt
• 3 quarts water
• 2 tablespoons Port or Madeira wine
• yolks of hard-boiled eggs (1 for each person)

Directions

1. Chop the vegetables: onion, carrot, turnip, parsley, and sage.

2. In a stew-pan, heat the butter over medium heat.

3. Add the chopped onion and cook until it begins to brown.

4. Stir in the carrot, turnip, flour, and giblets, frying quickly for 1 minute.

5. Cut the giblets to release their juices, then transfer everything to a soup kettle.

6. Add pepper, salt, and 3 quarts of water (or stock for better flavor).

7. Simmer the soup for 5 hours, then strain it.

8. Thicken the soup with roux, adding one mashed liver and adjusting seasoning with lemon juice and wine.

9. Place the yolks of hard-boiled eggs in a soup tureen and pour the soup over them.