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Venezuelan Vegetable Soup  Veg  HT  S. American  90mins

Serves 4    Hot  Vegetarian  Vegetables Soups Venezuela  South America

 

Ingredients

3 Onions, finely chopped

50g/2oz Butter

25g/1oz Plain flour

1.1L/2pts Light Vegetable stock

225g/8oz Potatoes, peeled and grated

Salt and White Pepper

300ml/10fl.oz.Milk

100g/4oz Frozen Peas

2 Eggs

100g/4oz Ricotta Cheese

1 Avocado

 

 

Instructions

 

1. 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.

 

2. 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 processor.

 

3. Return the soup to the pan and add the milk and peas. Heat through for 5 minutes.

 

4. 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.

 

5. 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.

 

 

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