Gentsche Waterzooi

koordinaten: 55.794440, 12.464400

Ingredients:
-1 full chicken broken up in smaller pieces (or just take pieces of
breast or leg and cut those up)
-4 large carrots
-2 Leeks (prei in Dutch and German I guess)
-1 white celery
-2 or 3 onions
-1,5l of chickenbouillon (about 3 Liebig/Maggi cubes) (if you're real
hardcore you can brew the bouillon out of the chicken bones)
-2 dl cream
-juice of one lemon
-2 egg yolks (keep the white for chocolate mousse, merengue (as we
did) or tiramisu)

procedure:
a)cut the vegetables (julienne) and stew with some butter with lid on
the pot(lid is important) for about 10mins
b) put the pieces of chicken on top of the vegetables and pour over
the bouillon
c) let boil gently until the chicken is done
d) add lemon juice and if wanted pepper (salt usually not necessary
because bouillon is salty)
e) turn of the stove
f) beat up the egg yolks with the cream (this is called a liaison) and
add to the soup FROM NOW ON THE SOUP SHOULD NEVER BOIL(it will turn
bad if it does)

throw a little parsley on the plates for decoration ,serve with a few
cooked potatoes or bread

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