Lady Aga

Delightful

 

Gentse Waterzooi Flemish Soup/stew

This soup was given it’s name from the beautiful Belgium Town of Ghent.

 

It was originally made with fish but as the rivers in

Ghent became polluted

the ingredients began to change to rabbit or chicken.

Restaurants in Ghent now use chicken.

My recipe is slightly different quicker and easier!
My measurements are a little bit loose as it can’t go wrong.

I would recommend you make a big pan full as you will love it!

TIP:

Make a tasty chicken stock using a chicken carcass,

so next time you have roast chicken boil the bones adding celery,

carrots and an onion.

Sieve it and freeze it if you don’t need it straight away!
Boil it down to a small amount as it will takes less room

in the freezer and will have a  concentrated flavour that you can add

 liquid to when ready to use.

4 chicken portions
6 potatoes peeled and chopped into small chunks
6 carrots peeled and chopped into chunky slices
4 leeks white part only chopped into big pieces.
3 sticks of chopped celery
Herbs (nutmeg, thyme, parsley, 2 bay leaves to your taste)

Remove bay leaves before serving.
300 mls white wine (more if you like) why not!
100 mls double cream (more if you like) Indulge!

4 egg yolks

Salt and pepper to your own taste
Little bit of fresh parsley and four slices of lemon to serve.

Now let’s make this luxurious chunky soup!

1)  Heat the stock making it up to about a litre
2) Add the uncooked chicken portions,

bring to the boil and simmer for 45 minutes or until chicken is soft and cooked.
3) Add the chopped potatoes, carrots and celery.

10 minutes later add the leeks and cook for another 15 – 20 mins
4) Add the white wine.
5) Mix the cream and egg yolks together, add to the soup heat through and serve!

Garnish with fresh chopped parsley and a piece of fresh lemon.

Enjoy! This is definitely a big favourite in the Lady AGA household!
Try it I guarantee you will love it!

*For a quick version I have used cooked chicken pieces and it is just as good!

Remove the skin so it isn’t too fatty! This can reduce cooking time down to about about 20 minutes!
I have also added a big handful of fresh spinach just before serving to give it added colour and goodness!

If you have some lemon juice add about 50mls just before serving it adds a great tangy flavour!
Never be afraid to make your own changes to a recipe it makes it more interesting!