Waterzooi

Ingredients

Quantities for 5 servings.

• 1.4 kg Chicken, in pieces
• 2 piece Leeks
• 3 piece Carrots
• 200 g Celeriac
• 500 g Potatoes
• 1 piece Onion
• 60 g Butter
• 250 ml Cream
• 3 piece Egg yolks
• 2 piece Bay leaves
• 3 sprig Thyme
• 30 g Parsley
• 1 piece Lemon
• to taste Salt and pepper

Method

1. Simmer the chicken with the onion, bay and thyme for forty minutes and strain the broth.
2. Cut the leek, carrot and celeriac into fine julienne of equal length.
3. Sweat the vegetables in butter for ten minutes, without letting them colour.
4. Add the broth and the potato in batons and cook fifteen minutes.
5. Joint the chicken, return it to the pot and take it off the heat.
6. Whisk the yolks with the cream and ladle in hot broth, stirring, until the bowl warms up.
7. Pour the mixture back into the pot off the heat, warm it through without boiling, and add lemon and parsley.