Shrimp and vegetable soup

PRAWN SOUP 04609 and vegetables INGREDIENTS for 4 PEOPLE 3 carrots, 2 potatoes, 200 g 200 g cauliflower, green beans, radishes, 4 100 g of peas 1 handful of spinach, 2 tablespoons flour, 50 g of butter, 20 cl of milk, 1 egg yolk, 20 cl of fresh cream, 200 g of prawns, 2 tablespoons minced dill, saltand pepper.

Peel and wash carrots and potatoes and cut into pieces.

Clean and cut the cauliflower into florets.

Wash and cut green beans into sticks and radish slices.

Pour all these vegetables and peas in a saucepan with 50 cl of water, salt and pepper.

Bring to a boil and simmer over medium heat for 20 minutes.

Rinse, wring and chopped spinach, pour into saucepan and continue cooking over medium heat for another 5 minutes.

Check out 3 ladlefuls of baking.

Meanwhile, take 2 minutes to Brown the flour in a little butter and stir, add milk and broth.

Bring to a boil and embed to the soup; stir, bring to a boil and keep it still for 1 minute.

In a bowl mix the egg yolk, crème fraiche, shrimp and dill and pour the soup.

Serve hot decorated with dill.