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1
Select the youngest, freshest vegetables that you can find.
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2
Wash, scrape or cut them to the sizes specified in the ingredient list.
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3
Then, except for the spinach, place all of the vegetables in a 2 to 3 quart pot, cover with cold water and add the salt.
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4
Boil uncovered for 5 minutes or until the vegetables are tender.
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5
Add spinach and cook another 5 minutes.
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6
Remove the pan from the heat and strain the liquid through a fine sieve into a bowl.
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7
Set the vegetable stock and the vegetables aside in separate bowls.
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8
Melt 2 tablespoons of butter in the pan over moderate heat.
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9
Remove from the heat and stir in the flour.
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10
Slowly pour in the hot vegetable stock, beating vigorously with a wire whisk and then beat in the milk.
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11
In a small bowl, combine the egg yolk and cream.
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12
Whisk in 1 cup of the hot soup, 2 tablespoons at a time.
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13
Now reverse the process and slowly whisk the warmed egg yolk and cream mixture back into the soup.
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14
Add the reserved vegetables to the soup and bring to a simmer.
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15
As soon as it comes almost to a boil, reduce the heat, add the cooked shrimp and simmer uncovered over low heat for 3 to 5 minutes or until the shrimp and vegetables are heated through.
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16
Taste and season the soup with white pepper as well as additional salt if necessary.
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17
Pour into a soup tureen and sprinkle with finely chopped parsley or dill.
