Almost a meal in itself, Waterzooi de Poulet (vooter-zoy d’ poo-lay) may be served with Croutons of fried bread and a well-chilled white wine.
12 pints chicken stock
4 spring onions , trimmed
3 medium-sized carrots, scraped and sliced
2 medium-sized onions, coarsely chopped
1 lb. potatoes, peeled and cut into
2-inch pieces bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
2 whole cloves
2 garlic cloves, crushed
8 fl. oz. white wine
2 teaspoon salt
2 teaspoon black pepper
½ teaspoons ground saffron
1 X 3 lb. cooked chicken, cut into
4 serving pieces and kept hot
1 tablespoon chopped fresh parsley
Place the stock, spring onions , carrots, onions, potatoes, bouquet garni, cloves, garlic and white wine in a large saucepan. Set the pan over high heat and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for 1 ½ hours or until the vegetables are cooked and tender. Add the salt, pepper and saffron. Remove the pan from the heat.
Remove and discard the bouquet garni.
Transfer the cooked vegetables and stock to the jar of an electric blender. Blend until the mixture forms a thin puree.
Place the chicken pieces in a deep, warmed soup tureen. Pour the puree over the chicken and sprinkle over the parsley.
Serve at once.