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Waterzooi

Waterzooi is a typical dish from Ghent in Flanders, made from chicken or fish, vegetables, cream and potatoes, served as a kind of soup with bread.

Prep Time
30 mins
Cook Time
30 mins
Servings: 4 people
Course: Main Course , Soup
Cuisine: Belgian

Ingredients

  • 4 chicken legs
  • 4 leeks , trimmed and sliced diagonally
  • 1 stalk celery , trimmed, and sliced diagonally
  • 3 carrots , sliced diagonally
  • 4 small potatoes , halved
  • 1 onion , cut into strips
  • 1 bouquet garni (bay leaf, thyme)
  • 1 quart vegetable broth
  • 4 tablespoons butter
For the sauce
  • 2 egg yolks , lightly beaten
  • ½ cup heavy cream
  • 1 tablespoon lemon juice
  • salt
  • pepper , freshly ground
Garnish
  • 2 tablespoons chopped chervil
Equipment
  • Dutch oven

Instructions

    Cup of Yum
  1. In a heavy-bottomed pan, melt the butter over low to medium heat.
  2. Sauté leeks, potatoes, celery, carrots and onion for 3 minutes. Set aside.
  3. In a Dutch oven, place the chicken legs and bouquet garni and pour the broth. Season with salt and pepper.
  4. Cover and bring to a boil over high heat.
  5. Reduce the heat, cover and continue cooking over low heat for 20 minutes. Add the reserved vegetables.
  6. Cover and continue cooking for 15 minutes over low heat.
  7. Remove the bouquet garni.
Sauce
    Cup of Yum
  1. Place the egg yolks in a large bowl.
  2. In a saucepan, heat the cream without boiling it.
  3. Slowly pour it over the eggs, whisking.
  4. Then add the lemon juice, whisking vigorously until the mixture has the consistency of a thick cream. Season with salt and pepper.
  5. Pour 2 ladles of broth over this sauce and mix.
  6. Transfer the sauce to the Dutch oven and mix gently.
  7. Adjust the seasoning if necessary.
  8. Divide the waterzooi among 4 bowls. Decorate with chervil and serve with bread.