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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 160°F (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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
pea	1/3	cup	shelled thawed	13.72	2.4663	0.9147	0.0653
cauliflower floret				-	-	-	-
potato	1		peeled cut boiling	-	-	-	-
green bean	1/4		trimmed cut	7.75	1.7425	0.4575	0.055
spinach	2	ounces	chopped	13.0408	2.0582	1.6216	0.2211
half	1/2	cup		-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
shrimp	1/4		shelled	0.8875	0.0114	0.1701	0.0126
salt	1	teaspoon		-	-	-	-
dill sprig	1	tablespoon	chopped	-	-	-	-
sherry	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.