Drive away with green broad beans and ricotta
soups from Italy
Cream of zucchini and Jerusalem artichokes
Cream of zucchini and Jerusalem artichokes
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A perfect dish for autumn evenings, with a light and enveloping taste.
preparation
step 1
In a mixer, chop the half onion and the two previously peeled garlic cloves
step 2
Wash the zucchini, without peeling. Wash and peel the Jerusalem artichoke. Cut both into pieces of about 2 cm
step 3
Pour the onion and chopped garlic into a deep pot, add the courgettes and the Jerusalem artichoke into pieces and pour 500 ml of water
step 4
Add two pinches of salt and a pinch of ground black pepper. Cook over medium-high heat for 15-20 '
step 5
Mince all the contents of the pot in a mixer. Season with salt and pepper.
step 6
Serve in dishes and pour a tablespoon of EVO oil raw at each course. Depending on the taste, decorate with a sprinkling of mix of dehusked sunflower seeds, flax and sesame
step 7
A tip: to make the cream more creamy you can add 200 ml of milk (1 glass) during cooking.