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.