Kes„keitto (summer vegetable soup)

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: KES„KEITTO (SUMMER VEGETABLE SOUP)
  Categories: Soups/stews, Vegetables, Cheese/eggs
       Yield: 6 servings
  
       4 sm Carrots; diced
     3/4 c  Green peas; fresh
       1 c  Cauliflower flowerettes (sm)
       2    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,
            -drained & finely chopped
       2 ts Salt
       2 tb Butter
       2 tb Flour
       1 c  Milk
       1    Egg yolk
     1/4 c  Heavy cream
     1/2 lb Shrimp; medium-sized, cooked
            -and cleaned (opt)
     1/4 ts White pepper
       2 tb Parsley or dill; finely
            -chopped
  
   Select the youngest, freshest vegetables that you can
   find. Wash, scrape or cut them to the sizes specified
   in the ingredient list. Then, except for the spinach,
   place all of the vegetables in a 2-3 quart pot, cover
   with cold water and add the salt. Boil uncovered for 5
   minutes or until the vegetables are tender. Add
   spinach and cook another 5 minutes. 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. Melt 2 tablespoons
   of butter in the pan over moderate heat. Remove from
   the heat and stir in the flour. Slowly pour in the hot
   vegetable stock, beating vigorously with a wire whisk
   and then beat in the milk. In a small bowl, combine
   the egg yolk and cream. Whisk in 1 cup of the hot
   soup, 2 tablespoons at a time. Now reverse the process
   and slowly whisk the warmed egg yolk and cream mixture
   back into the soup. Add the reserved vegetables to the
   soup and bring to a simmer. As soon as it comes almost
   to a boil, reduce the heat, add the cooked shrimp and
   simmer uncovered over low heat for 3 to 5 minutes or
   until 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 chopped parsley or dill.
  
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