This is a fun soup to make. It’s a playful combination of vegetables and shrimp, with a nice dollop of dill.
Makes 4 servings.
2 carrots, peeled and sliced thin
11/2 cups shelled fresh peas or frozen peas, thawed
2 cups cauliflower florets, cubed
2 Yukon Gold potatoes, peeled and cubed
1/2 lb fresh green beans, trimmed and cut into 1/2-inch pieces
4 cups water
4 oz fresh baby spinach, stems removed, washed, and dried thoroughly
2 large egg yolks
1 cup fat free half-and-half
1/2 lb small shrimp, shelled and deveined
2 teaspoons salt
2 tablespoons fresh dill, chopped (optional)
Non-stick cooking spray
1. Spray the slow cooker. Add the carrots, peas, cauliflower, potatoes, green beans, and water. Cover and cook on High for 2 hours. Open the slow cooker and add the spinach, reduce heat to Low, and cook another hour.
2. In a small bowl, whisk together the egg yolks and half-and-half. Open the slow cooker and put 1 cup of the vegetable mixture into a measuring cup. Add gradually to the egg/cream mixture. When thoroughly mixed, put this blend into the slow cooker with the rest, and stir to combine. With the broth heated but not boiling, add the shrimp. Cover and cook until the shrimp are pink and just firm.
3. Season to taste with salt, and serve, garnishing with dill if desired.