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Giblet Soup

A savory soup made from goose or duck giblets simmered with herbs, spices, and a butter‑flour roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 2,225 recipes mention both. Both carry terpineol, which smells pine, woody. The science ↓

Giblet Soup

Ingredients

Directions

Prepare the giblets

  1. Scald and clean the giblets thoroughly in warm water, then cut off the beaks and split the heads.

  2. Divide the gizzards and necks into bite-sized pieces and crack the bones of the legs.

  3. Place the giblets in a stewpan, cover with cold water, and bring to a boil. Skim off any scum.

Simmer the stock

  1. Add the bouquet garni and the spices tied in a muslin bag.

  2. Simmer gently for 1.5 to 2.5 hours until tender.

  3. Remove the giblets with a skimmer and keep warm in a tureen.

Make the soup

  1. In a clean stewpan, melt the butter and stir in the flour.

  2. Gradually add the giblet liquor, stirring continuously, and boil for 10 minutes.

  3. Skim and strain the soup into a basin, then return the soup to the stewpan.

  4. Season with wine, mushroom catsup, and salt, and bring to a boil.

  5. Add the giblets back to the soup to heat through.

  6. Serve.

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 aroma chemistry they share, and how many recipes mention both.

  1. Thyme + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + winter savorytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together780 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Winter savory + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together455 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Thyme + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Marjoram + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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 flavour, becoming tender during the long simmer.
Butter
Forms the fat base of the roux that thickens the soup.
Flour
Thickens the soup with the butter as a roux.
Giblet liquor
Serves as the cooking liquid that becomes the body of the soup.
Wine
Adds acidity and depth to the finished soup.

The step that matters

Adding the giblet liquor to the roux. Pouring the liquid in all at once or without stirring can leave lumps of flour. Adding it gradually while stirring lets the starch disperse evenly, giving a smooth, thickened soup.

“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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