Scandinavian vegetable soup with shrimp

1 servings

Ingredients

Quantity Ingredient
1 Carrot; sliced thin
⅓ cup Shelled fresh peas or frozen peas; thawed
1 cup 1/2 inch cauliflower flowerets
1 small Boiling potato; peeled, cut into
; 1/4-inch dice, and
; reserved in a bowl
; of water
¼ pounds Green beans; trimmed and cut
; into 1/2-inch
; pieces
2 ounces Fresh spinach; coarse stems
; discarded and the
; leaves washed well,
; spun dry, and
; chopped fine (about
; 1 cup)
½ cup Half-and-half
1 large Egg yolk
¼ pounds Small shrimp; shelled, deveined
; if desired
1 teaspoon Salt
1 tablespoon Finely chopped fresh dill plus 2 dill
; sprigs for garnish
1 teaspoon Dry Sherry if desired

Directions

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. Add the spinach and cook the mixture, stirring, for 1 minute. 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. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. 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.

Serves 2.

Gourmet July 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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