astray recipes: Scandinavian vegetable soup with shrimp

Categories: July 1990
Yield: 1 servings

Measure	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

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.

scandinavian vegetable soup with shrimp