Carrot-Ginger Soup With Poached Egg And Crab Salad

Name: Carrot-Ginger Soup With Poached Egg And Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots large orange; 1 shallot large, peeled and sliced; 4 eggs brought to room temperature; 1 quart vegetable stock; 1 bunch chives; 1/2 cup grape seed oil; 2 inches ginger root peeled and minced, amount depends on spiciness of ginger; Espelette pepper to taste; 1 lime for zest; 1/4 cup crab meat fresh; white pepper for seasoning; salt for seasoning; olive oil good

Servings: persons

1 pound carrots large orange
1 shallot large, peeled and sliced
4 eggs brought to room temperature
1 quart vegetable stock
1 bunch chives
1/2 cup grape seed oil
2 inches ginger root peeled and minced, amount depends on spiciness of ginger
Espelette pepper to taste
1 lime for zest
1/4 cup crab meat fresh
white pepper for seasoning
salt for seasoning
olive oil good

1
Warm up vegetable stock.
2
Chop chives and blend with grapeseed oil for 25 seconds. Then let oil drip through a disposable coffee filter for approximately 35-45 minutes.
3
Sous vide eggs at 64C (or 63C) for 45 minutes and hold at 58C until ready to serve. (or poach eggs once you are closer to plating food if no sous vide equipment!)
4
Peel carrots, cut one (or 1/4 of the carrots) into a mirepoix and roughly chop rest for soup.
5
Sweat shallots and ginger with olive oil. Add chopped carrots and vegetable stock, season and cover to simmer for 25 min.
6
Blend soup and strain to remove fibers. Keep soup warm.
7
Blanch carrot mirepoix and cool in ice bath.
8
Season the carrot mirepoix and crab salad with good olive oil, salt, and white pepper.
9
Add crab salad to center of bowl, make a well in it and add egg to center. Pour soup around the the perimeter of the salad and egg. Decorate soup with chive oil and espelette pepper in circle around soup. Zest lime on top of egg and sprinkle with salt.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound carrots large orange, 1 shallot large, peeled and sliced, 4 eggs brought to room temperature, 1 quart vegetable stock, and more.

Yes, Carrot-Ginger Soup With Poached Egg And Crab Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!