1 carrot, sliced thin
1/3 c. fresh or frozen peas
1 c. 1/2 inch cauliflower flowerets
1/4 lb. green beans, cut into 1/2 inch pieces
1 sm. boiling potato
2 oz. fresh spinach, washed and dried
1/2 c. half & half
1 lg. egg yolk
1/4 lb. sm. shrimp, shelled and deveined
1 tsp. salt
1 tbsp. finely chopped fresh dill, plus some to garnish
1 tsp. dry sherry

Peel and cut the potato into 1/4 inch dice; hold in a small bowl of cold water. Chop the spinach (should make 1 cup).

In a saucepan, cook the carrot, peas, cauliflower, drained potato, and beans in 2 cups salted water. Simmer for 7 minutes, or until the vegetables are tender. Add the spinach and cook another minute. Whisk the egg yolk with the half & half and stir 1 cup of the vegetable mixture into this.

Pour the yolk mixture slowly into the saucepan. Cook, stirring, for 1 minute. Do not let mixture boil. Add the shrimp and simmer 1 minute, until the shrimp is just firm and pink. Add salt, pepper, dill, and sherry and stir well. Pour into soup bowls and garnish with extra dill. Serves 2.