Ingredients with Measurements:
- 1 lb of Brési (smoked beef)
- 2 leeks, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 bay leaves
- 4 sprigs of thyme
- 4 cups of chicken broth
- 1 cup of heavy cream
- 2 egg yolks
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Whisk
- Ladle
Step-by-step instructions:
1. In a large pot, sauté the Brési until lightly browned. Remove from the pot and set aside.
2. In the same pot, sauté the leeks, carrots, celery, onion, and garlic until softened.
3. Add the bay leaves, thyme, and chicken broth to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Return the Brési to the pot and let simmer for an additional 10 minutes.
5. In a separate bowl, whisk together the heavy cream and egg yolks.
6. Slowly pour the cream mixture into the pot, stirring constantly.
7. Let simmer for an additional 5 minutes.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Brési can be substituted with smoked ham or bacon
- Chicken broth can be substituted with vegetable broth
- Heavy cream can be substituted with half and half or milk
Variations:
- Add potatoes or parsnips for a heartier soup
- Use different herbs such as rosemary or sage for a different flavor profile
- Add a splash of white wine for a more complex flavor
Tips and tricks:
- Be sure to whisk the cream mixture constantly to prevent curdling
- Let the soup simmer on low heat to allow the flavors to meld together
- Serve with crusty bread for dipping
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of thyme on top.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a light salad or roasted vegetables.
Suggested side dishes:
Serve with crusty bread or garlic bread.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or milk to thin it out.
Food safety advice:
Be sure to cook the Brési to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Brési Waterzooi is a traditional Belgian dish that originated in the city of Ghent. It is a creamy soup made with chicken or fish, but this version uses smoked beef.
Flavor profiles:
Creamy, smoky, savory
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Belgian