Summer vegetable soup

Ingredients for 4 servings:

• 8 carrots, young, peeled, cut into 6 mm cubes
• 8 radishes, young, cleaned, rinsed, halved
• 1 kg peas (shelled peas, yields approx. 225g net weight)
• 120 g beans, green, young, cleaned, cut into 12 mm lengths
• 3 small potatoes, new, grated, cut into 6 mm cubes
• 1 small cauliflower, cleaned, rinsed, cut into florets
• 1.2 liters of water
• 1 tbsp salt
• 1 tbsp sugar
• 2 tbsp butter
• 2 tbsp flour
• 1 egg yolk
• 240 ml milk, room temperature, portioned
• 240 ml cream, room temperature, portioned
• 120 g leaf spinach, cleaned, rinsed, chopped
• 250 g small shrimp, ready to cook (without shell and gut)
• Pepper, freshly ground
• 2 tbsp dill, freshly chopped

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Place the carrots, radishes, peas, green beans, potatoes, and cauliflower in a large stockpot, add the water, and add the salt and sugar. Bring to a boil over high heat, then reduce the heat to medium and simmer, uncovered, until the vegetables are tender, about 5 minutes. Immediately strain into a large bowl, reserving the vegetable broth and reserving the vegetables separately. Melt the butter in the same stockpot over medium heat. Once the butter has foamed, reduce the heat to low and gradually stir in the flour until smooth and thickened. Simmer for another 2 minutes, stirring constantly, then very slowly and carefully whisk in the still-hot vegetable broth. Increase the heat to medium heat and bring to a boil. Simmer uncovered for 5 minutes. Remove from the heat. Place the egg yolks in a small bowl and add 60 ml each of room-temperature whole milk and room-temperature cream, whisking to combine. Set aside. Now add the reserved cooked vegetables, spinach, shrimp, and the remaining whole milk and cream to the hot vegetable broth and stir well. Simmer gently over medium heat, uncovered, for about 3 to 5 minutes, stirring occasionally, until the shrimp are almost cooked. Stir about 120 ml of the hot broth into the egg mixture, then stir this into the soup. Simmer over low heat for about 5 minutes, stirring continuously, until the soup has thickened slightly. Season with salt and pepper to taste. Serve sprinkled with dill.