Scandinavian Vegetable Soup With Shrimp

1. 1

   In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender.

2. 2

   Add the spinach and cook the mixture, stirring, for 1 minute.

3. 3

   In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan.

4. 4

   Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160F (but do not let it boil).

5. 5

   Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm.

6. 6

   Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.

* Per serving · 4 servings · Values may vary.