Scandinavian Vegetable Soup With Shrimp
| 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 | 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 | Egg yolk | |
| 1/4 | lb | Small shrimp, shelled |
| deveined | ||
| if desired | ||
| 1 | t | Salt |
| 1 | T | Finely chopped fresh dill |
| plus 2 dill | ||
| sprigs for garnish | ||
| 1 | t | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1428
Calories From Fat: 113
Total Fat: 12.9g
Cholesterol: 332.2mg
Sodium: 5749.6mg
Potassium: 3397.5mg
Carbohydrates: 265.2g
Fiber: 48.7g
Sugar: 77.6g
Protein: 69g