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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. Serves 2. Gourmet July 1990
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|Serving Size: 1 Serving (1153g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 919 (79%)|
|Amt Per Serving||% DV|
|Total Fat 102.1g||136 %|
|Saturated Fat 62.3g||312 %|
|Monounsaturated Fat 30.2g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 523.2mg||161 %|
|Sodium 358.1mg||12 %|
|Potassium 1195.2mg||31 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 39.3g|
|Protein 28.4g||41 %|
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Calories per serving: 1170
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