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. Add the spinach and cook the mixture, stirring, for 1 minute. 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. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F (but do not let it boil). 5. Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
