Ingredients with Measurements:
- 1 pound salmon fillet, skin removed and cut into bite-sized pieces
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 leeks, white and light green parts only, thinly sliced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 egg yolks
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large pot
- Whisk
- Ladle
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. In a large pot, melt the butter over medium heat. Add the leeks, carrots, celery, onion, and garlic. Cook until the vegetables are soft, about 10 minutes.
2. Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes, stirring constantly.
3. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the salmon to the pot and cook for 5 minutes, or until the salmon is cooked through.
5. In a small bowl, whisk together the egg yolks and heavy cream. Slowly pour the mixture into the pot, whisking constantly.
6. Cook for an additional 2-3 minutes, or until the soup has thickened slightly. Season with salt and pepper to taste.
7. Remove the bay leaf from the pot. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking vegetables and simmering soup
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 24g
Carbohydrates: 14g
Protein: 28g
Sodium: 870mg
Substitutions for ingredients:
- Salmon can be substituted with any other firm fish such as cod or halibut.
- Chicken broth can be substituted with vegetable broth.
- Heavy cream can be substituted with half-and-half or whole milk.
- Leeks can be substituted with onions.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use shrimp instead of salmon for a seafood twist.
- Add a splash of white wine to the soup for extra flavor.
Tips and Tricks:
- Be sure to remove the skin from the salmon before cooking.
- Whisk the egg yolks and heavy cream together well to prevent lumps in the soup.
- Don't overcook the salmon or it will become tough and dry.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
Crusty bread and a side salad
Suggested Side Dishes:
Mixed greens salad with vinaigrette dressing
Troubleshooting Advice:
If the soup is too thin, whisk in a bit more flour to thicken it. If it's too thick, add a bit more chicken broth to thin it out.
Food Safety Advice:
Be sure to cook the salmon to an internal temperature of 145°F to ensure it's safe to eat.
Food History:
Waterzooi is a traditional Belgian soup that originated in the city of Ghent. It's typically made with chicken or fish and vegetables in a creamy broth.
Flavor Profiles:
Creamy, savory, and slightly sweet
Serving Suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Belgian