2 onions, chopped fine
1 lb. peas, fresh or canned
1 sm. cauliflower, chopped
2 carrots, chopped
4 eggs
1 lb. ricotta cheese

Fry lightly in butter the chopped onions, peas, cauliflower, and carrots. When a little colored, put everything in a pot, add water to cover, bring to a boil and simmer for about 1 hour, until vegetables are well done. While boiling add slowly; one by one, the eggs, then ricotta cheese and let simmer for 1/2 hour. When ready add a glass of milk to the soup. Serve with fried croutons.