MealEasy's Recipe of the Day - Shrimp and Vegetable Soup

Shrimp and Vegetable Soup: Servings: x4; Preparation Time: 15 minutes; Cooking Time: 15 minutes; Cuisine Type: European (other)

Ingredients:

2 carrot, peeled, sliced thin
2/3 cup peas, frozen, thawed
2 cups cauliflower, 1/2-inch florets
1 potatoes, russet, peeled, cut into 1/4" dice, and reserved in a bowl of water (~1 1/2 cups)
1 tsp salt, sea
8 oz beans, green, frozen, thawed, cut into 1/2" pieces (~1 3/4 cups)
4 cups water
2 cups spinach, baby, deveined and chopped fine
1/2 cup cream, half and half (18%)
1 egg yolk
12 shrimp, frozen uncooked, shelled, deveined
2 tsp dill, fresh, finely chopped
1/4 tsp pepper, black freshly ground
2 tsp Sherry, dry

Instructions:

In a large pot combine the carrot, peas, cauliflower, potato, half of the salt and the green beans with 4 cups 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 2 cups of the vegetable mixture, a little at a time, into the yolk mixture.
Stir the yolk mixture gradually back into the pot.
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 remaining half of the salt, the chopped dill, pepper, and the Sherry.
Divide the soup between 4 large soup bowls, and garnish each serving with a dill sprig.

Nutritional Facts