Waterzoo with chicken
4 servings
60 minutes
Waterzooi with chicken is a gem of Belgian cuisine, rooted in the Middle Ages when peasants made hearty soups from available ingredients. Its name translates to 'boiled water,' but the flavor of this dish is much richer. Tender pieces of chicken infused with the aromas of cream, vegetables, and spices create a wonderful combination of lightness and richness. The creamy texture makes it perfect for cozy family dinners. Waterzooi is served with crispy croutons and fresh herbs, highlighting its soft creamy notes. This soup warms on cold days and pairs perfectly with white wine or Belgian beer, making it not just an everyday dish but also a festive one.
1
First, prepare the vegetables: slice the onion into half rings, cut the carrot into thin strips, and peel the potato.
- Carrot: 1 piece
- Mini Potatoes: 8 pieces
2
Take a thick-bottomed pot and melt 2 tablespoons of butter in it.
- Butter: 2 tablespoons
3
Sauté the vegetables until soft over medium heat (about 10 minutes), add the chicken and brown it slightly. Then pour in the broth, add potatoes, bay leaf, and black peppercorns.
- Carrot: 1 piece
- Mini Potatoes: 8 pieces
- Chick: 1 kg
- Chicken broth: 1 glass
- Salt: to taste
4
Bring the soup to a boil and simmer on low heat for 30-35 minutes. When the chicken is tender, remove it from the pot along with the bay leaf and pepper. Separate the meat from the bones.
- Chick: 1 kg
5
In a separate bowl, beat the yolk with cream, add a ladle of hot broth and mix well. Pour the resulting mixture into the soup, stir quickly, and season with salt and pepper.
- Egg yolk: 1 piece
- Cream 30%: 200 ml
- Chicken broth: 1 glass
- Salt: to taste
6
Return chicken meat to the soup, heat it up but do not bring to a boil! Serve as a waterzooi with croutons, sprinkled with herbs.
- Chick: 1 kg