Chicken Waterzooi Soup
6 servings
120 minutes
Flemish cuisine in the "Golden Thousand"! It is represented by chicken waterzooi - a thick cream soup with cream, yolks, chicken and roots. The pride of the Belgians.
1
Prepare the necessary ingredients.
2
Cut the onion into strips.
3
In a thick-walled pot, heat the butter, add the onion, and sauté while stirring for 5-7 minutes.
- Butter: 50 g
- Onion: 2 heads
4
Rub the chicken with salt and pepper, place it breast down in a pot on the onions, pour in broth to cover the chicken, bring to a boil and simmer covered on low heat for 30 minutes.
- Chicken: 1 piece
- Salt: to taste
- Ground white pepper: to taste
- Chicken broth: 1.5 l
5
Add chopped leek, carrot, and celery, thyme and bay leaf, cover with a lid and cook for another 30 minutes.
- Leek: 3 pieces
- Carrot: 3 pieces
- Celery stalk: 3 pieces
- Thyme: to taste
- Bay leaf: 1 piece
6
Add large chopped potatoes and boil for another 20 minutes, until the potatoes are cooked.
- Potato: 5 piece
7
Remove the chicken, let it cool slightly, and shred the meat, discarding the skin and bones.
8
Mix the cream with the yolks, add a little broth from the soup, stir quickly and pour into the soup, mix well.
- Whipping cream 33%: 250 ml
- Egg yolk: 2 pieces
- Chicken broth: 1.5 l
9
Return the chicken meat to the soup, add salt and pepper to taste.
- Salt: to taste
- Ground white pepper: to taste
10
Add chopped parsley and serve.
- Parsley: 25 g
