Skip to main content
Main

Giblet Soup

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓

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. Scald and skin the feet. Wash the neck and liver. Dry and cut into small pieces.

Make the soup

  1. Melt the butter or fat in a pot.

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

  3. Add the stock, herbs, salt, and pepper.

  4. Bring to a boil.

  5. Skim well.

  6. Cook gently for about 2 hours.

  7. Strain.

  8. Return the liquid to the pot.

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

  10. Mix the flour with a little water until smooth. Add to the soup.

  11. Boil for about 5 minutes.

  12. Add the macaroni.

  13. Adjust seasoning.

  14. Simmer for a few more minutes.

  15. 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. 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

Giblets
Provide the main meaty flavour and body of the broth.
Lean beef
Adds savoury depth and richness to the stock as it simmers.
Butter or good fat
Carries browning of the giblets and vegetables, building flavour.
Flour
Thickens the soup slightly when stirred in as a smooth paste.
Macaroni
Adds bulk and a soft, starchy texture to the finished soup.

The step that matters

Skim well. Skimming removes foam and coagulated proteins that would otherwise cloud the broth and taste scummy. Removing them early keeps the soup clear and clean-flavoured through the long simmer.

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.

More giblet soup recipes

Chicken 12Duck 7Clear 4Irish 3Lamb 3Turkey 3 See all 146 →

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipes