Ingredients

2 tablespoons butter
2 carrots, peeled and diced
2 leeks, chopped, rinsed and dried
2 all-purpose potatoes, peeled and diced
Salt and white pepper
6 cups chicken stock or broth
1 fresh bay leaf or 2 leaves dried
4 sprigs fresh parsley, plus a handful chopped for garnish
4 sprigs fresh thyme
4 boneless, skinless chicken breasts, 8 ounces
1 cup heavy cream
1 large egg yolk
Crusty baguette, warmed, for passing

Instructions

In a deep pot over moderate heat melt
butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley

and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add
chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove
chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it.
Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken
back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and
serve with crusty baguette for dipping.