Scandinavian Vegetable Soup With Shrimp

• 1 carrot, sliced thin
• 13 cup shelled fresh peas or 13 cup frozen peas, thawed
• -inch cauliflower floret
• 1 small boiling potato, peeled, cut into 1/4-inch dice, and reserved in a bowl of water
• 14 lb green beans, trimmed and cut into 1/2-inch pieces
• 2 ounces fresh spinach, coarse stems discarded and the leaves washed well, spun dry, and chopped fine (about 1 cup)
• 12 cup half-and-half
• 1 large egg yolk
• 14 lb small shrimp, shelled, deveined if desired
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh dill plus 2 dill sprigs (to garnish)
• 1 teaspoon dry sherry, if desired

1. In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender.
2. Add the spinach and cook the mixture, stirring, for 1 minute.
3. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan.
4. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160F (but do not let it boil).
5. Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm.
6. Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.

carrot, fresh peas, cauliflower, boiling potato, green beans, fresh spinach, egg yolk, shrimp, salt, dill, sherry

Taken from www.food.com/recipe/scandinavian-vegetable-soup-with-shrimp-422912 (may not work)