Waterzooi

Method

Melt butter in a large heavy-bottomed pot and gently cook the sliced onions, leeks, and celery until softened but not coloured, approximately 8 minutes. Add the diced potatoes and chicken stock along with bay leaves and thyme, then bring to a simmer. Cut the chicken thighs into bite-sized pieces, add to the pot, and simmer gently for 20-25 minutes until the chicken is cooked through and vegetables are tender. In a small bowl, whisk together the egg yolks and cream, then slowly temper this mixture by adding a ladle of the hot broth whilst stirring continuously. Remove the pot from the heat and gently stir the cream liaison into the soup, then add lemon juice and season with salt and pepper to taste. Serve immediately in warm bowls, garnished with fresh parsley.