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Add a photoServings: 6
Ingredients
- 4 sm Carrots, diced
- 3/4 c. Green peas, fresh
- 1 c. Cauliflower flowerettes (sm)
- 2 x New potatoes, diced
- 1/2 lb String beans, fresh, cut in 1/4" strips
- 4 sm Red radishes, halved
- 1/4 lb Spinach, fresh, washed, liquid removed & finely minced
- 2 tsp Salt
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 c. Lowfat milk
- 1 x Egg yolk
- 1/4 c. Heavy cream
- 1/2 lb Shrimp, medium-sized, cooked and cleaned (opt)
- 1/4 tsp White pepper
- 2 Tbsp. Parsley or possibly dill, finely minced
Directions
- Select the youngest, freshest vegetables which you can find. Wash, scrape or possibly cut them to the sizes specified in the ingredient list. Then, except for the spinach, place all of the vegetables in a 2-3 qt pot, cover with cool water and add in the salt. Boil uncovered for 5 min or possibly till the vegetables are tender. Add in spinach and cook another 5 min. 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. Heat 2 Tbsp. of butter in the pan over moderate heat. Remove from the heat and stir in the flour. Slowly pour in the warm vegetable stock, beating vigorously with a wire whisk and then beat in the lowfat milk. In a small bowl, combine the egg yolk and cream. Whisk in 1 c. of the warm soup, 2 Tbsp. at a time. Now reverse the process and slowly whisk the warmed egg yolk and cream mix back into the soup. Add in the reserved vegetables to the soup and bring to a simmer. As soon as it comes almost to a boil, reduce the heat, add in the cooked shrimp and simmer uncovered over low heat for 3 to 5 min or possibly till 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 minced parsley or possibly dill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 6 servings | |
| Calories 238 | |
| Calories from Fat 64 | 27% |
| Total Fat 7.32g | 9% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 917mg | 38% |
| Potassium 800mg | 23% |
| Total Carbs 29.38g | 8% |
| Dietary Fiber 6.4g | 21% |
| Sugars 4.73g | 3% |
| Protein 14.56g | 23% |
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