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Giblet Soup

A hearty soup made with goose, turkey, duck, or chicken giblets, beef, vegetables, stock, sherry, and 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

  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 in a pot and fry the giblets, beef, and sliced vegetables until brown.

  2. Add the stock, herbs, salt, and pepper, and bring to a boil, skimming well.

  3. Cook gently for 2 hours, then strain and return to the pot.

Finish and serve

  1. When boiling, mix the sherry and flour smoothly together, then add to the soup along with the macaroni.

  2. Simmer for a few minutes longer and 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 as they simmer.
Lean beef
Adds savoury depth and richness to the stock during the long simmer.
Butter
Fat that is melted and used to brown the giblets, beef, and vegetables for flavour.
Flour
Mixed with sherry and stirred in to thicken the soup slightly.
Sherry
Adds acidity and aromatic flavour to the finished soup.
Macaroni
Adds bulk and a soft, pasta-like texture to the soup.

The step that matters

Frying the giblets, beef, and vegetables until brown. Browning through the Maillard reaction builds deep, savoury flavour that carries into the broth. Pale frying gives a flatter-tasting soup.

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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