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Giblet Soup

Soup made with goose or duck giblets, 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
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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. Scald the claws and ends of the legs of the giblets.

  2. Skin the claws and ends of the legs of the giblets.

  3. Wash the claws and ends of the legs of the giblets in cold water.

  4. Blanch the giblets in boiling water for five minutes.

  5. Place the giblets in a basin of cold water. Wash the giblets in the basin of cold water.

  6. Scrape the giblets clean. Drain the giblets.

  7. Cut the giblets into pieces about 1.5 inches long.

  8. Put the giblet pieces into a stewpan.

Prepare the vegetables

  1. Wash the celery in cold water. Chop the celery.

  2. Wash the carrot. Scrape the carrot. Clean the carrot.

  3. Wash the turnip and onions. Peel the turnip and onions.

Cook the soup

  1. Add the celery, carrot, turnip and onions to the stewpan.

  2. Add the cloves, mace and bouquet garni to the stewpan.

  3. Pour in the second white stock.

  4. Cook the mixture over medium heat until done.

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. Celery + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Carrot + turniptop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned 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 that the soup is built on.
Second white stock
Forms the liquid base that carries the flavour of the other ingredients.
Celery
Adds aromatic, savoury flavour to the stock as it cooks.
Onions
Add sweetness and savoury depth as they soften in the stock.

Flavor stand-ins for the mace

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

  1. Marjorambetter flavor fit
  2. Winter savorybetter flavor fit
  3. Allspicebetter flavor fit
  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. 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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