|Diced carrots||1 1⁄2 Cup (24 tbs) (Raw)|
|Fresh green peas||1 Cup (16 tbs)|
|Cauliflower florets||1 Cup (16 tbs)|
|Diced new potato||1⁄2 Cup (8 tbs)|
|Fresh green beans||1⁄2 Cup (8 tbs), cut small|
|Red radish halves||8 Small|
|Finely chopped spinach||2 Cup (32 tbs) (Fresh)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Cooked medium shrimp||1⁄2 Pound, cleaned|
|Parsley/Dill||1 Tablespoon (For Garnish)|
Prepare the fresh vegetables as indicated in the list of ingredients.
Put all vegetables except the spinach in a 3-quart pot.
Cover them with cold water and add the salt.
Boil them uncovered for 5 minutes or until the vegetables are tender.
Add the spinach and cook for another 5 minutes.
Remove the pan from the heat.
Strain the liquid stock and put the stock and the vegetables into separate bowls.
Melt the butter in the soup pot over moderate heat.
Remove it from the heat and stir in the flour.
Slowly add the vegetable stock, then the milk.
Beat well with a wire whisk.
Combine the egg yolk and cream in a small bowl.
Gradually add 1 cup of the hot soup.
Still using the whisk, add the mixture back into the soup.
Bring it to a simmer.
Add the vegetables and cooked shrimps; simmer uncovered for 3 to 5 minutes more.
Add seasonings if necessary, such as more salt and pepper.
Pour the soup into a soup tureen or serve in individual bowls, garnishing each portion with the chopped parsley or dill.