Carrot-Ginger Soup With Poached Egg And Crab Salad

• 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.

carrots, shallot, eggs, vegetable stock, chives, grape seed oil, ginger root, espelette pepper, lime, crab meat, white pepper, salt, olive oil

Taken from www.yummly.com/recipe/Carrot-Ginger-Soup-with-Poached-Egg-and-Crab-Salad-1556359 (may not work)