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.

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