Gentse waterzooi – chicken soup with cream

Water, Chicken, Colored cauliflower, Sometimes, Cream, Celery, Onion, Carrot, Egg yolk, Butter, Allspice, Thyme, Bay leaf, Black pepper, Cooking salt

Cooking: 10 min, Cooking: 5 min, Boil: 10 min, To boil: 2 h, Cooking: 10 min, Slice: 10 min, Fry: 5 min, Cooking: 5 min, To boil: 12 min, To boil: 10 min, Slice: 5 min, Mix: 5 min, Cooking: 5 min

Remove the skin from the chicken (1 kg). Trim off excess fat. Cut the breast fillet and set it aside. Cut the remaining carcass into pieces.

Place the chicken pieces in a pot. Add one onion, allspice (1 tsp), bay leaves (2 pcs), thyme (a few sprigs), and salt (to taste).

Pour in enough water to cover the meat by 3–4 cm. Bring to a boil. Skim off the foam. Simmer on low heat for 1.5–2 hours.

Strain the broth. Remove the meat from the bones. If necessary, cool and remove excess fat.

Dice the carrot (1 small, about 80 g) into small cubes. Dice the celery (4 stalks) into small cubes. Break the cauliflower (400 g) into small florets. Slice the leek (2 stalks) into thin half-rings and rinse thoroughly.

Melt butter (1 tbsp) in a pot. Add the vegetables and sauté for 5 minutes over medium heat.

Pour the strained broth over the vegetables. Add the shredded meat and the reserved breast fillet (2 pcs).

Cook for 10–12 minutes. Remove the breast to avoid overcooking. Continue cooking for another 8–10 minutes until the cauliflower is tender.

Slice the breast and return it to the soup. Adjust the salt.

Whisk the egg yolks (2 pcs) with heavy cream (200 ml, 30% fat). Add 2–3 tablespoons of hot broth and mix.

Remove the soup from the heat. Gradually pour in the cream-yolk mixture while stirring constantly. Do not boil.

Season with white or black pepper (to taste). Serve hot, garnished with herbs.