MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: KESÄKEITTO (SUMMER VEGETABLE SOUP)
  Categories: Soups/stews, Vegetables, Cheese/eggs
       Yield: 6 Servings
  
    4.00 sm Carrots; diced
    0.75 c  Green peas; fresh
    1.00 c  Cauliflower flowerettes (sm)
    2.00    New potatoes; diced
    0.50 lb String beans; fresh, cut in
            -1/4 strips
    4.00 sm Red radishes; halved
    0.25 lb Spinach; fresh, washed,
            -drained & finely chopped
    2.00 ts Salt
    2.00 tb Butter
    2.00 tb Flour
    1.00 c  Milk
    1.00    Egg yolk
    0.25 c  Heavy cream
    0.50 lb Shrimp; medium-sized, cooked
            -and cleaned (opt)
    0.25 ts White pepper
    2.00 tb Parsley or dill; finely
            -chopped
  
   Select the youngest, freshest vegetables that you can find. Wash,
   scrape or cut them to the sizes specified in the ingredient list.
   Then, except for the spinach, place all of the vegetables in a 2-3
   quart pot, cover with cold water and add the salt. Boil uncovered for
   5 minutes or until the vegetables are tender. Add spinach and cook
   another 5 minutes. Remove the pan from the heat and strain the liquid
   through a fine sieve into a bowl. Set the vegetable stock and the
   vegetables aside in separate bowls. Melt 2 tablespoons of butter in
   the pan over moderate heat. Remove from the heat and stir in the
   flour. Slowly pour in the hot vegetable stock, beating vigorously
   with a wire whisk and then beat in the milk. In a small bowl, combine
   the egg yolk and cream. Whisk in 1 cup of the hot soup, 2 tablespoons
   at a time. Now reverse the process and slowly whisk the warmed egg
   yolk and cream mixture back into the soup. Add the reserved
   vegetables to the soup and bring to a simmer. As soon as it comes
   almost to a boil, reduce the heat, add the cooked shrimp and simmer
   uncovered over low heat for 3 to 5 minutes or until the shrimp and
   vegetables are heated through. Taste and season the soup with white
   pepper as well as additional salt if necessary. Pour into a soup
   tureen and sprinkle with finely chopped parsley or dill.
  
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