Heat the butter in a saucepan, add onions and fry till just golden. Stir in the flour, cook for 1-2 minutes, then gradually add
the stock and bring to boil.
Add the potato, salt and pepper and simmer for 4-5 minutes. Cool a little then pass through a sieve or purée in a food
Return the soup to the pan and add the milk and peas. Heat through for 5 minutes.
Meanwhile, in a bowl, beat the eggs then gradually add the Ricotta and 300ml/10fl.oz. of the soup. Blend well then add
to the rest of soup in the pan. Adjust
the seasoning if necessary and bring to just under boiling point.
To serve - Peel the avocado. remove stone and cut into very thin slices. Pour the soup into a warmed tureen and float the
avocado slices on top. Serve immediately.
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.