1 carrot, thinly sliced
1/3 cup shelled fresh peas or frozen peas, thawed
1 cup chopped cauliflower flowerets
1 small red potato, cut into ½-inch cubes
¼ lb green beans, cut into 1-inch pieces
2 cups clam juice
2 oz fresh spinach, coarse stems discarded and chopped fine
½ cup half & half
¼ lb small shrimp, peeled and deveined
1 tsp salt
½ tsp pepper
2 tsp crushed red pepper flakes
1 Tbsp finely chopped fresh dill
1 tsp dry sherry
Fresh dill sprigs for garnish

Preparation:  Serves 2
In a large saucepan combine the carrot, peas, cauliflower, potato and green beans with the clam juice and boil the mixture for 7 minutes, or until the vegetables are tender.

Add the spinach and cook the mixture, stirring, for 1 minute. Add the half & half and shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, pepper, red pepper flakes, dill and sherry.

Divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.