
INGREDIENTS
2 tbsp butter (use real butter, it tastes so much better)
2 leeks
3 carrots, peeled and sliced
4 baby red potatoes
2 large boneless chicken breasts
4 cans (14 oz) chicken broth
1 cup heavy cream
1 egg yolk
1 tsp dried basil
salt and pepper to taste
Crusty French baguette
DIRECTIONS
Peel, slice and dice vegetables. (For leeks, first slice and seperate, then wash. It's easier to get all of the dirt and grime out that way.)
Melt butter in a deep pot.
Saute vegetables on medium high for 5 minutes.
Add broth and chicken.
Add basil, salt and pepper.
Turn heat to high, cover and set timer for 20 minutes.
Once stew is boiling, turn down to medium or medium high (so it doesn't boil over).
Whisk cream and egg together.
Add a ladle of broth into the cream and egg mixture to temper it, then add to the waterzooi, stirring constantly for about 3 minutes.
Ladle into bowl and don't forget your French baguette for dipping!
1 comment:
Looks like a great family recipe -- similar to the Americans' Chicken Soup. I am glad you shared!
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