Gastronomixs

Waterzooi

A slightly thickened classic Belgian soup based on vegetable stock and chicken.

Recipe makes 5 litres/20 portions.

Waterzooi

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Ingredients

2

 

chickens

4

litres

hot vegetable stock

500

g

celery

200

g

leek

500

g

carrot

1

kg

waxy potatoes

50

g

butter

600

g

cream

4

 

egg yolks

5

sprigs

parsley

 

 

pepper

 

 

salt

Preparation method

  • Bone the chicken into six parts: the fillets, legs, and wings. Use the carcass to prepare a poultry stock.
  • Add to the hot vegetable stock. Bring to the boil and continue cooking gently for 20 minutes.
  • Remove the pieces of chicken from the stock and remove the skin.
  • Peel the celery, carrots, and potatoes. Wash the leek in plenty of water.
  • Julienne the celery, leeks, and carrots finely into 2x2mm strips.
  • Chop the potatoes into 1x1cm pieces.
  • Heat the butter in a large pan until it is bubbling. Add the potatoes and vegetables and fry gently.
  • Add the chicken pieces.
  • Add the vegetable stock and two-thirds of the cream.
  • Bring to the boil and continue cooking gently for fifteen minutes.
  • Season the waterzooi to taste with salt and pepper.
  • Thicken the soup with a liaison (mixture of egg yolk and one third of the cream).
  • Finish the soup with chopped parsley.
  • If you want to keep the soup for later, cool the soup quickly to 4°C before adding the liaison and chopped parsley. Thicken the soup with the liaison just before serving.

Serving suggestions

  • Variation tip: use a different vegetable mix such as salsify, celeriac, and fennel.
  • Variation tip: instead of using chicken, use other poultry varieties such as quail, pheasant, duck, or pigeon.
  • Variation tip: use other varieties of chicken such as a North Holland Blue chicken, a Malines chicken, or a Bresse Gauloise chicken.

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