Home › The Principles of Cookery › Giblet Soup, German

Giblet Soup, German

Put one quart of haricot beans into cold water to soak the day before the soup is wanted, then drain them, boil them until quite tender, and press half of them through a coarse sieve. Stew the giblets, as in the last recipe but one, with two quarts of stock, and seasoning. When they are tender, remove and cut them into small pieces, strain the soup, and mix it smoothly with the beans, both mashed and whole; add the giblets, let them get hot once more, and serve. The soup should be as thick as cream. A variation may be made by boiling very small potatoes instead of beans in the soup until tender, but unbroken. Time, two hours and a half to prepare the soup. Sufficient for six persons. Probable cost, beans, 4d. or 6d. per quart; giblets, 6d. per set.