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Giblet Soup

A hearty soup made from goose or duck giblets simmered with herbs, then thickened with butter, flour, and giblet liquor.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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.

  2. Remove the beaks and split the heads.

  3. Cut the gizzards and necks into bite-sized pieces.

  4. Crack the bones of the legs and place them in a stewpan with cold water.

Make the liquor

  1. Bring the liquid to a boil, skimming off any scum.

  2. Add the herbs and spices in a muslin bag.

  3. Simmer gently for 1.5 to 2.5 hours until the gizzards are tender.

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

Finish the soup

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

  2. Gradually add the giblet liquor, stirring continuously.

  3. Let the mixture boil for 10 minutes.

  4. Skim the soup.

  5. Strain the soup through a fine sieve into a basin.

  6. Return the soup to the stewpan.

  7. Season with wine, mushroom ketchup, and coarse sea salt to taste.

  8. Bring to a boil.

  9. Add the giblets to heat through 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. 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

Butter
Enriches the soup and carries the flour, giving the thickening base a rich flavour.
Flour
Thickens the giblet liquor into a smooth, lightly body-filled soup when cooked with the butter.
Giblet liquor
Forms the flavourful liquid base that the roux thickens into the soup.
Goose or duck giblets
Provide the main meat and rich, savoury flavour that the stock is built from.

The step that matters

Cooking the flour and butter before adding the liquor. Stirring the flour into melted butter and adding liquor gradually while stirring prevents lumps. Cooking the roux briefly removes raw flour taste and lets it thicken evenly.

“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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