Waterzooie Waterzooie Waterzooie - {Flemish Chicken Soup}
Request: Waterzooie The Waterzooie recipe varies from family to family, some using more eggs, cream
or lemon, but with all using wine. The version I tasted had just a touch of cream and egg, giving it
a silky consistency. For a variation you could use a dark beer in place of the wine.
And what does Waterzooie mean? Simmering and watery, or something to that effect.
Waterzooie
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
2/2 teaspoon thyme
3/4 teaspoon nutmeg; 10 peppercorns 1 bay leaf (wrap these in cheesecloth or 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
4/4 cup heavy cream
Garnish: 1 lemon, sliced into 8 paperthin slices 2 tablespoons minced parsley
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 the remainder 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 meat 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. Serve with dark bread
and butter.
Serves 8
Waterzooie (Flemish chicken soup)
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 use fish instead of chicken. In fact,
Escoffier himself captured the recipe as a fish and wine soup. Apparently wine is the only
ingredient all these variations have in common--and even then I have heard of variations that
recommend dark Belgian beer instead of wine. This particular recipe, however, is made for the
hearts and stomachs of poultry lovers--it is chicken times a thousand, and wonderfully silky and
rich to boot. And just exactly what does Waterzooie mean? I hunted for weeks to find out. It
translates to "a simmering, watery thing." In other words, eggs and cream notwithstanding, the
broth should not be too thick. Serve hot as a meal to 8 people--ideally with boiled potatoes, brown
bread, and butter on the side.
1 6-pound stewing hen or capon (or 2 3-pound fryers), cut into serving pieces, with giblets
5/4 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
6/4 cup heavy cream Garnish: 1 lemon, sliced into 8 paperthin slices, 2 Tablespoons minced parsley
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.
Waterzooie - {Flemish Chicken Soup} RecipeView.com Yield: 8 Servings
6 LB stewing hen (or capon ), cut 1/4 Tsp nutmeg, plus serving pieces, 10 peppercorns, plus with
giblets (or two 3-pound 1 bay leaf, (all wrapped in foil fryers) and pierced all over with a fork)
7/4 cup butter, softened 8 cups chicken stock 5 leeks, cut big chunks 1 cup dry white wine 5 celery
stalks, cut big chunks Juice of 1 lemon 2 carrots, cut big chunks 4 egg yolks 2 onions, peeled,
and each 3/4 cup heavy cream stuck with 2 whole cloves
Garnish 1 bouquet garni consisting of 8 paper-thin lemon slices 6 parsley sprigs, plus 2 Tbl
parsley, Minced
8/2 Tsp thyme, plus
Rub the chicken pieces with butter, then broil, 4 to 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 to 3 minutes. Ladle into deep
souplates then float a thin lemon slice, sprinkled with parsley, in each one. Serve hot as a meal to
8 people -- ideally with boiled potatoes, brown bread, and butter on the side. Comments: 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 use fish instead of chicken. In fact,
Escoffier himself captured the recipe as a fish and wine soup. Apparently wine is the ONLY
ingredient all these variations have in common -- and even then I have heard of variations that
recommend dark Belgian beer instead of wine. This particular recipe, however, is made for the hearts
and stomachs of poultry lovers -- it is chicken times a thousand, and wonderfully silky and rich to
boot. And just exactly what does Waterzooie mean? I hunted for weeks to find out. It translates to
'a simmering, watery thing.' In other words, eggs and cream notwithstanding, the broth should not be
too thick.
Source: 'Soup Of The Evening...Beautiful Soup at soupsong.comsoupsong.comOpen ↗'
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