Can be prepared in 45 minutes or less.

Ingredients

　　1 carrot, sliced thin

　　1/3 cup shelled fresh peas or frozen peas, thawed

　　1 cup 1/2-inch cauliflower flowerets

　　1 small boiling potato, peeled, cut into 1/4-inch dice, and reserved in a bowl of water

　　1/4 pound 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)

　　1/2 cup half-and-half

　　1 large egg yolk

　　1/4 pound small shrimp, shelled, deveined if desired

　　1 teaspoon salt

　　1 tablespoon finely chopped fresh dill plus 2 dill sprigs for garnish

　　1 teaspoon dry Sherry if desired

　　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. 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 in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. 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 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.