Gentse Waterzooi (Soup from Ghent)
SoupsServings: 4 portion(s)
Ingredients for Gentse Waterzooi (Soup from Ghent)
| Freshly ground white pepper | ||
| Parsley | ||
| Butter | ||
| 1 | stem | Leaf celery |
| 1 | Old carrot | |
| 1 | large | Onion |
| 1 | Poulard | |
| 1 | Large leek | |
| 1.5 | dl | Broth created at kalveben and soup herbs |
| 2 | Egg yolks | |
| 2 | Parsley roots |
Instructions for Gentse Waterzooi (Soup from Ghent)
To prepare the Gentse Waterzooi (Soup from Ghent) recipe, please follow these instructions:
Cut the poularden in 8 parts, and rub them with salt and pepper. Butter an enameled soup pot at the bottom. Put a layer of udskivede leek, onion, carrot, celery and parsley in the bottom. Put the chicken pieces over, and let it boil during very low heat for 10 minutes, until the vegetables are soft but not brown. Pour the hot broth over, put a lid on and let it boil under low heat for about 1 ½ hours.
Take chicken pieces up, and keep them warm, hug parsley roots, and got them back in the soup. Beat the egg yolks lightly with a spoonful of water in a heated tureen. Pour the soup with all the vegetables in the stirring, eventually accepted the chicken pieces in. Sprinkle with chopped parsley.
The soup eaten with bread and butter or with potatoes.
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