Top Rated Waterzooi Recipes

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Rachael Ray
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by
Anonymous
Ingredients: 2 tablespoons butter 2 carrots peeled, diced 2 leeks chopped, rinsed, and dried 2 all-purpose potatoes peeled, diced Salt to taste Freshly-ground white pepper to taste 6 cups chicken stock or broth 1 fresh bay leaf (or 2 dried bay ...
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Sharon123
From $40 a Day, this comes from Brussels, Belgium. Comfort food!
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Buster's friend
This came in my email through Gourmet-recipes-from-around-the-World. Chicken soup is one my favorite soups. I will use leftover roasted chicken when I make this recipe - it's too easy to roast 2 or 3 at a time - more economical & everyone eats their favorite - the rest of the carcasses go into the soup pot! Use a cheese cloth bag (2 or 3 layers of cheesecloth around the spices) to hold the parsley, thyme, nutmeg, peppercorns & bay leaf. Original author suggested an aluminum foil packet with holes punched in it - that would work too.
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LikeItLoveIt
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Cooking Index
Waterzooie or Waterzootsje -- originating in Flanders -- is one of the great national soups of the world. Belgians are pretty loose with the ingredients, though. Not only does every family have its own recipe that varies eggs, cream, and lemon -- ...
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This recipe for waterzooi ('simmering water') is an adaptation of one from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek.
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Rayna Jordan
A whole fryer chicken is cut up and slowly simmered with leeks, onions, celery, nutmeg, lemon juice and egg yolks.
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Belgophile
From Ruth Van Waerebeek's “Everyone Eats Well in Belgium Cookbook.” Don’t be turned off by the unusual name; it's Dutch in origin (pronounced VAH-ter-zoy); it’s basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that it’s Belgian Chicken Soup, and they love it.) It's not hard to make at all, and great for entertaining since it can be prepared almost entirely ahead of time.
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Au Stekerlapatte
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Olha
The very pleasant city of Ghent, at the confluence of the Schedlt and Lys rivers, is the historic capital of Flanders in northern Belgium. It is also the home of the most famous of Flemish stews, Gentse waterzooi or waterzooi gantois among the Francophones, a rich chicken stew made with vegetables and eggs and cooked in beer or a rich chicken stock. Waterzooi can be made with chicken, rabbit, or fish. The parsley root is an important part of waterzooi, so do make an effort to get it. Waterzooi is very nice served with boiled potatoes or toasted French bread with some butter.
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Maïté G.
A typical Belgian (Ghent) dish, used to feed the poor, but now even served in fancy restaurants.
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