in Soup Recipes

Goose giblet soup

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Ingredients for 4 servings:

  • 1 goose, the innards, neck and wings
  • 1 ½ liters of water
  • 6 peppercorns
  • 2 bay leaves
  • Thyme
  • Salt or instant broth
  • some cooked rice or a packet of Thai noodles

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Put everything together and let it simmer gently for about 2 hours (while the Christmas goose is sizzling in the oven). Turn off the heat and eat the Christmas goose. While the soup is still lukewarm, chop the innards (stomach and heart) and remove the meat from the neck and wings. Return everything to the soup and, if necessary, reheat the soup with Thai noodles or cooked rice (leftovers).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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