Waterzooi (Gentse waterzooi)
Overview
Waterzooi is a creamy chicken soup-stew from Ghent in Belgium. Chicken pieces are poached in broth with leek, carrot, celery and potatoes, and the broth is enriched at the end with cream and egg yolk, giving a pale, silky and gently thickened soup. Parsley and a squeeze of lemon finish the dish. It is served in deep plates with plenty of broth, often with bread for dipping. The older version is made with river fish instead of chicken. It is often served with boiled potatoes or crusty bread to soak up the sauce.
History
The name comes from Flemish words meaning water and simmering. Waterzooi was originally made with fish from the rivers and canals around Ghent, but as these became polluted in the nineteenth century, chicken became the usual choice. Gentse waterzooi is now one of Belgium's most famous traditional dishes and is served in many restaurants in Flanders.
Main ingredients
Chicken, leek, carrot and celery, potatoes, cream, egg yolk. The soup is built on chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Potato soups · Egg soups · Leek soups
Recipe outline serves 4 · ~80 min
Ingredients
- 1 chicken, cut into pieces
- 2 leeks, 2 carrots, 2 celery sticks
- 4 potatoes
- 1.5 l chicken stock
- 200 ml cream, 2 egg yolks
- parsley, lemon
Allergens: Contains: Celery, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Poach the chicken in the stock for 40 minutes, then remove and shred.
- Cook the julienned vegetables and potatoes in the broth for 15 minutes.
- Whisk the cream and yolks, temper with broth and stir in off the heat.
- Return the chicken, add parsley and lemon and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
