Ingredients

• 1 carrot, sliced thin
• 1/3 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
• 1/4 pound 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)
• 1/2 cup half-and-half
• 1 large egg yolk
• 1/4 pound 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

Instructions

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. 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.