Name: Kes.keitto (Summer Vegetable Soup)
Ingredients: 4 sm Carrots; diced; 3/4 c Green peas; fresh; 1 c Cauliflower flowerettes (sm); 2 New potatoes; diced; 1/2 lb String beans; fresh, cut in 1/4" strips; 4 sm Red radishes; halved; 1/4 lb Spinach; fresh, washed, drained & finely chopped; 2 ts Salt; 2 tb Butter; 2 tb Flour; 1 c Milk; 1 Egg yolk; 1/4 c Heavy cream; 1/2 lb Shrimp; medium-sized, cooked and cleaned (opt); 1/4 ts White pepper; 2 tb Parsley or dill; finely chopped

In trial and weakness and trouble, He seeks to bring us low, until we learn that His grace is all, and to take pleasure in the very thing that brings us and keeps us low. His strength is made perfect in our weakness. His presence filling and satisfying our emptiness, becomes the secret of humility that need never fail. The humble man has learned the secret of abiding gladness. The weaker he feels, the lower he sinks, and the greater his humiliations appear, the more power and the presence of Christ are his portion.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs, Grains		Soups/stews, Vegetables, Cheese/eggs	6	Servings

INGREDIENTS

4	sm	Carrots; diced
3/4	c	Green peas; fresh
1	c	Cauliflower flowerettes (sm)
2		New potatoes; diced
1/2	lb	String beans; fresh, cut in 1/4" strips
4	sm	Red radishes; halved
1/4	lb	Spinach; fresh, washed, drained & finely chopped
2	ts	Salt
2	tb	Butter
2	tb	Flour
1	c	Milk
1		Egg yolk
1/4	c	Heavy cream
1/2	lb	Shrimp; medium-sized, cooked and cleaned (opt)
1/4	ts	White pepper
2	tb	Parsley or dill; finely chopped

INSTRUCTIONS

Select the youngest, freshest vegetables that you can find. Wash, scrape or
cut them to the sizes specified in the ingredient list. Then, except for
the spinach, place all of the vegetables in a 2-3 quart pot, cover with
cold water and add the salt. Boil uncovered for 5 minutes or until the
vegetables are tender. Add spinach and cook another 5 minutes. Remove the
pan from the heat and strain the liquid through a fine sieve into a bowl.
Set the vegetable stock and the vegetables aside in separate bowls. Melt 2
tablespoons of butter in the pan over moderate heat. Remove from the heat
and stir in the flour. Slowly pour in the hot vegetable stock, beating
vigorously with a wire whisk and then beat in the milk. In a small bowl,
combine the egg yolk and cream. Whisk in 1 cup of the hot soup, 2
tablespoons at a time. Now reverse the process and slowly whisk the warmed
egg yolk and cream mixture back into the soup. Add the reserved vegetables
to the soup and bring to a simmer. As soon as it comes almost to a boil,
reduce the heat, add the cooked shrimp and simmer uncovered over low heat
for 3 to 5 minutes or until the shrimp and vegetables are heated through.
Taste and season the soup with white pepper as well as additional salt if
necessary. Pour into a soup tureen and sprinkle with finely chopped parsley
or dill.

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