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Vegetable Soup

  • 6 Servings



  1. Divide cauliflower into flowerets.
  2. Wash and chop spinach.
  3. In a large pot, bring water to a boil.
  4. Add sugar and 2 teaspoons salt.
  5. Add cauliflower, carrots, potatoes, green beans, radishes and peas.
  6. Cover and simmer until vegetables are nearly tender - 5 to 8 minutes.
  7. Add spinach - cook 5 minutes longer.
  8. Strain and reserve cooking liquid - set vegetables aside.
  9. Melt butter in a large saucepan - stir in flour.
  10. Stirring constantly, gradually add strained cooking liquid and milk.
  11. In a small bowl, beat egg yolks with half and half - stir in ¼ cup hot cooking liquid.
  12. Stir egg-yolk mixture into saucepan - season with salt and white pepper.
  13. Return cooked vegetables to soup.
  14. Add shrimp - heat through.
  15. Pour into tureen or serve in individual bowls.
  16. Sprinkle with dill.