INGREDIENTS

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.
Posted to MM-Recipes Digest V4 #153 by "John Weber" <hdbrer@ibm.net> on Jun
01, 97

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