Scandinavian Summer Vegetable Soup - cooking recipe

Ingredients

4 cups fresh or frozen cauliflower florets
2 cups thinly sliced carrots
2 cups fresh or frozen green peas
1/2 cup sliced green onion
1 teaspoon dried dill
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
2 cups milk
2 cups cream
2 slightly beaten egg yolks
2 cups torn fresh spinach
10 -12 radishes, sliced (1 cup)

Preparation

In a large covered saucepan, cook cauliflower, carrots, peas, green onion and dillweed in boiling salted water for 10 minutes. Drain, reserving cooking liquid; add water if necessary to measure 2 cups.
In a large dutch oven, melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved cooking liquid from the vegetables, the milk, and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slowly stir about 1 cup of the hot mixture into the egg yolk; return all to pan. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through.