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Waterzooi

A slightly thickened classic Belgian soup based on vegetable stock and chicken. Originally based on potato and leftover fish. Nowadays the Ghent variant with chicken is more well known.

Recipe makes 5 litres/20 portions.

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose
  • Egg

Ingredients

2
chickens
4
l
vegetable stock
500
g
celery
500
g
carrot
1
kg
waxy potatoes
200
g
leek
50
g
butter
400
g
whipping cream
200
g
whipping cream
4
egg yolks
5
sprigs
parsley
as needed
salt and pepper

Scale recipe

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