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Giblet Soup

A hearty soup made from goose, turkey, duck, or chicken giblets, beef, vegetables, and stock, finished with macaroni.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 9,057 recipes mention both. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Giblet Soup

Ingredients

Directions

Prepare the giblets

  1. Skin the gizzard.

  2. Scald and skin the feet.

  3. Wash the neck and liver.

  4. Dry and cut the pieces into small pieces.

Make the soup

  1. Melt the butter or fat in a pot.

  2. Fry the giblets, beef, and diced vegetables until browned.

  3. Add the stock, bouquet garni, salt, and pepper.

  4. Bring the mixture to a boil.

  5. Skim off any foam.

  6. Cook gently for about 2 hours.

  7. Strain the mixture and return the liquid to the pot.

  8. When boiling, add the sherry (if using).

  9. Mix the flour with a little water until smooth.

  10. Add the flour mixture to the soup.

  11. Boil for 5 minutes.

  12. Stir in the macaroni and adjust seasoning.

  13. Simmer for a few more minutes before serving.

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. Parsley + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

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

  3. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Celery + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,810 recipes

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

  5. Carrot + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,563 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

Beef
Browned and simmered to give the stock body and a rich, savoury flavour.
Butter or good fat
Browning the giblets and vegetables builds flavour and carries aroma through the soup.
Flour
Stirred in as a paste to thicken the broth slightly.
Stock
Forms the liquid base of the soup, carrying the flavour of the meats and vegetables.
Sherry
Adds acidity and aromatic depth to the finished soup.

The step that matters

Skim off any foam. Foam rising during the first boil contains impurities and proteins that can cloud the broth and taste bitter if left in. Removing it early keeps the soup clear and clean-flavoured.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (turkey, beef, carrot, celery, parsley, thyme, butter):

  1. Leekbetter flavor fit
  2. Parsnipbetter flavor fit
  3. Turnipbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against turkey, beef, carrot, celery, parsley, thyme, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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