Recipe

Waterzooie Flemish Chicken Soup Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 4 months, 1 week ago Waterzooie or Waterzootsje--originating in Flanders--is one of the great national soups of the world. Belgians are pretty loose with the ingredients, though. Not only does every family have its own recipe that varies eggs, cream, and lemon--but some ... More Prep:30m Cook:60m Servings:8	Mystic_rive
	serve hot as a meal to 8 peopleideally with boiled potatoes brown bread and butter on the side

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Ingredients

1 6-pound stewing hen or capon (or 2 3-pound fryers), cut into serving pieces, with giblets

1/4 cup butter, softened

5 leeks, cut in big chunks

5 celery stalks, cut in big chunks

2 carrots, cut in big chunks

2 onions, peeled and stuck with 2 cloves each

Bouquet garni of 6 sprigs parsley; 1/2 teaspoon thyme; 1/4 teaspoon nutmeg; 10 peppercorns; and 1 bay leaf (wrap these in tin foil and pierce all over with a fork)

8 cups chicken stock

1 cup dry white wine

juice of 1 lemon

4 egg yolks

3/4 cup heavy cream

Garnish: 1 lemon, sliced into 8 paperthin slices, 2 Tablespoons minced parsley

Directions

Rub the chicken pieces with butter, then broil, 4-5 inches away from the heat, for 20 minutes, turning often. When lightly browned, put in a kettle with the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (less for fryers), until the chicken is tender.

Remove chicken and giblets from the broth and cool.

Strain the broth and skim off the fat. (If you're not serving the soup immediately, you could put the broth in the freezer to make the skimming easier.) Return broth to kettle and stir in the lemon juice.

When ready to serve, cut the chicken in big chunks and mince the giblets. Throw out the bones and skin. Bring the broth to a simmer, then scrape in the chicken and giblets and return to kettle. Heat through, covered, for 5 minutes.

When ready to serve, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle. Simmer at very low heat (lest it curdle!) for 2-3 minutes. Ladle into deep souplates then float a thin lemon slice, sprinkled with parsley, in each one.

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Comments

gmatootsie 4 months, 1 week ago said:
Thank you for your response. This sounds DELICIOUS. I am going to try it soon.

rottenlivia 4 months, 1 week ago said:
I have Friday off from work and intend to make this wonderful soup!! Always on the lookout for a new recipe for an old standby. This sounds great. Thanks for sharing!

grandmommy 4 months, 1 week ago said:
Oh! this has to be wonderful. Every ingredient sounds good. I can just taste this now. Your description makes it sound irresistible!

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