We use cookies to ensure that we give you the best experience on our website.

Lufthansa City Center International GmbH

Lufthansa City Center

Telephone: +49 (69) 66075 300
Fax:
+49 (69) 66075 310
Email:
hello@lcc.de

Lyonerstraße 36,
60528 Frankfurt am Main
Germany
icon message

Our travel agency in Leuven, Belgium is Omnia Travel. The recipe below is their favorite one and very tipical for the city Ghent.  Waterzooi is an amazing soup made with vegetables and chicken. Waterzooi derives from the Flemish term “zooien” which means “to boil” and “water” which, as you guessed, means “water”.

Waterzooi of Chicken

 

Ingredients:

Chicken

Vegetable broth

Carrots

Leeks

Celery

Potatoes

Parsley

Cream

Pepper and salt

 

Preperation:

1. Clean the vegetables. Cut the white of the leek into rings, the celery stems into pieces, chop the parsley leaves (keep the stems separate), divide one carrot into slices and finely chop 1 onion. Don't throw the rest away, we'll use that to boil the chicken; we use the finely chopped vegetables at the end of the preparation. Peel the second onion and pierce the cloves.

2. Place the chicken together with the onion, leek greens, celery leaves, parsley stalks and the second carrot in a large cast iron pot and pour water until covered. Season with salt, pepper, thyme and bay leaf and let it cook for about 25 to 35 minutes, until the meat separates from the carcass.

3. Remove the chicken from the cooking liquid and allow to cool for a while. Skin the chicken and remove the meat from the carcass and legs.

4. Strain the cooking liquid (stock) and keep it aside. Stew the finely chopped vegetables in some butter (30g). Add the chicken pieces and the sieved stock. Let everything cook for 10 minutes on a low heat.

5. Mix 50 g butter with 3 tablespoons of flour into a roux. Add the roux to the waterzooi and stir until it thickens. Add the cream. Season with salt and pepper.

6. Sprinkle the waterzooi with the finely chopped parsley and serve with boiled potatoes.