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Venezuelan Vegetable Soup  Veg  HT  S. American  90mins

Serves 4    Hot  Vegetarian  Vegetables Soups Venezuela  South America



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


100g/4oz Frozen Peas

2 Eggs

100g/4oz Ricotta Cheese

1 Avocado





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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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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