Scandinavian Vegetable Soup With Shrimp

From epicurious.com. Posted for ZWT6.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 1  carrot, sliced thin
• 1⁄3 cup  shelled fresh peas or 1⁄3 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
• 1⁄4 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)
• 1⁄2 cup half-and-half
• 1  large  egg yolk
• 1⁄4 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

Directions

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.