Watercress soup, low temperature egg and parmesan by chef Eddy Creuzé

Louise-Adélaïde Boisnard 11:43 a.m., February 19, 2022

Each week, a chef presents one of his recipes at the Table des Bons Vivants.

This Saturday, February 18, 2022, Eddy Creuzé, the chef of the Grande Maison bistro in La Mée-sur-Seine prepared a soup of watercress, low temperature egg and parmesan.

Here is his recipe for six people.

Ingredients :

• 6 large free-range eggs

• 2 bunches of watercress

• 40 cl chicken broth

• 20 cl whipping cream 20% fat

• 200g unsalted butter

• ½ lemon juice

• 2 liters of water

• 250 g coarse salt

• 120g shavings of aged Parmesan 18 to 24 months

• 150 gr brown button mushrooms

• 1 chopped shallot

• A few tiny croutons

• Espelette pepper

Cook the eggs with the shell in the center of the oven on a baking rack at

65-70° for 1 hour 10 minutes.

Put 2L of water + 250gr of coarse salt to boil

Cut ¼ of the tail of the watercress bunches, rinse them under clear water

then dives into boiling water for 40 seconds, drain

in a bowl filled with ice cubes and water to stop the cooking and set

the chlorophyll (green) of watercress.

Bring the chicken broth, cream and butter to a simmer then add the

watercress very cold and well squeezed.

Mix with half the lemon juice, adjust the seasoning and serve for the

recipe.

For the mushroom duxelles:

Coarsely chop the button mushrooms with the shallot and cook

Sweat dry with olive oil, season.

Training:

In a small soup plate, place a base of duxelles of

mushrooms, break the hot egg on top, pour the velouté of

watercress all around leaving half of the egg visible.

Sprinkle the Parmesan shavings and a drizzle of olive oil around

the egg.

You can add a few small croutons to it as you wish.

Recommended wine:

2018 Pouilly Fumé “Villa Paulus” Domaine Masson Blondelet