Wash and peel the carrots and cut into 0.5 cm thick slices. Wash beans, remove threads and break. Divide the cauliflower into florets, wash and drain.
Bring the meat stock to a boil. Add the carrots, beans and cauliflower. Cover and cook for approx. 5 minutes. During this time, wash the spinach, sort it, add it to the broth and cook for another 5 minutes.
Now pour the broth into another saucepan and keep it hot there. Leave the vegetables in the pot. Heat the butter in a saucepan, pour in the flour and sweat for 3 minutes. Deglaze with the hot stock, stir everything vigorously with a whisk and cook for approx. 8 minutes. Take the pot off the stove.
Whisk egg yolks with cream in a mug with some soup, stir into the hot soup. Add the shrimps to the vegetables, pour the hot soup over them, heat briefly. Season with salt and sprinkle with dill. Serve hot.
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