| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 1 |
|
Carrot; sliced thin |
| 1/3 |
c |
Shelled fresh peas or frozen peas; thawed |
| 1 |
c |
1/2 inch cauliflower flowerets |
| 1 |
sm |
Boiling potato; peeled, cut into |
|
|
; 1/4-inch dice, and |
|
|
; reserved in a bowl |
|
|
; of water |
| 1/4 |
lb |
Green beans; trimmed and cut |
|
|
; into 1/2-inch |
|
|
; pieces |
| 2 |
oz |
Fresh spinach; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed well, |
|
|
; spun dry, and |
|
|
; chopped fine (about |
|
|
; 1 cup) |
| 1/2 |
c |
Half-and-half |
| 1 |
lg |
Egg yolk |
| 1/4 |
lb |
Small shrimp; shelled, deveined |
|
|
; if desired |
| 1 |
ts |
Salt |
| 1 |
tb |
Finely chopped fresh dill plus 2 dill |
|
|
; sprigs for garnish |
| 1 |
ts |
Dry Sherry if desired |
INSTRUCTIONS
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
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