Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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.