Chicken Soup

Le Waterzoïe

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

There are two kinds of Waterzoïe—the one made with chicken and the other with fish. Both are popular in Belgium.

For the first, take one or two chickens and rub them well with lemon. Put them in a saucepan with sufficient water to half cover them. Bring to the boil, skim and add 2 onions, stuck with 1 or 2 cloves, shredded celery and leeks (3 or 4 sticks of celery and 3 leeks), 1 sliced carrot, previously cooked in butter, parsley, thyme, 1 bayleaf, salt and pepper. A bottle of dry white wine is now added, the saucepan is covered with a lid and the chickens are cooked till quite tender. The time varies according to the size and age of the chickens used. To serve, carve the chickens, put them in a soup tureen, pour the stock over them, garnish with the vegetables, add 1 tablespoon of breadcrumbs, and sprinkle with chopped parsley.