Kasakeitto

Description
6 Servings

Ingredients

 * 1 sm Cauliflower head
 * 1 c Green peas
 * 4 oz Spinach
 * 3 T Butter
 * 7 c Water
 * 3 T Flour, all-purpose
 * 1 T Sugar
 * 1 c Milk
 * Salt
 * 2 ea Egg yolks
 * 2 md Carrots - chopped fine
 * 1/3 c Half & half
 * 3 md Potatoes - peeled, chopped
 * White pepper
 * 7 oz Shrimp - peeled, cooked
 * 1/2 lb Green beans - cut in pieces
 * 2 T Dill - chopped
 * 5 ea Radishes - halved

Directions
Divide cauliflower into flowerets. Wash and chop spinach. In a large pot, bring water to a boil. Add sugar and 2 teaspoons salt. Add cauliflower, carrots, potatoes, green beans, radishes and peas. Cover and simmer until vegetables are nearly tender - 5 to 8 minutes. Add spinach - cook 5 minutes longer. Strain and reserve cooking liquid - set vegetables aside.

Melt butter in a large saucepan - stir in flour. Stirring constantly, gradually add strained cooking liquid and milk. In a small bowl, beat egg yolks with half & half - stir in 1/4 cup hot cooking liquid. Stir egg-yolk mixture into saucepan - season with salt and white pepper.

Return cooked vegetables to soup. Add shrimp - heat through. Pour into tureen or serve in individual bowls. Sprinkle with dill.