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Favorite Soup Recipes
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Recipes and
you don't
mind experimenting a bit, you'll love this site!
Feel free to browse and collect as many recipes as you like.
Try the GIBLET SOUP on this page!
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which will keep you quite busy! Enjoy!
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GIBLET SOUP
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GIBLET SOUP
The giblets from two or three fowl or chickens, any kind of stock, or if there are remains of the roast chickens, use
these; one large onion, two slices of carrot, one of turnip, two stalks of celery, two quarts of water, one of stock, two
large table-spoonfuls of butter, two of flour, salt, pepper. Put the giblets on to boil in the two quarts of water, and boil
gently until reduced to one quart (it will take about two hours); then take out the giblets. Cut all the hard, tough parts
from the gizzards, and put hearts, livers and gizzards together and chop rather coarse. Return them to the liquor in
which they were boiled, and add the quart of stock. Have the vegetables cut fine, and fry them in the butter until they
are very tender (about fifteen minutes), but be careful they do not burn; then add the dry flour to them and stir until
the flour browns. Turn this mixture into the soup, and season with pepper and salt. Cook gently half an hour and
serve with toasted bread. If the chicken bones are used, put them on to boil in three quarts of water, and boil the
giblets with them.
Enjoy the GIBLET SOUP!
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General
Soup Making Tips
When the quality of soups is considered, they are placed in still different classes and are called broth, bisque, consomme, puree, and so on. |
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