Drive away with green broad beans and ricotta
2 recipes
Cream of zucchini and Jerusalem artichokes
ingredients
servings
4
Onion
1 half
Garlic
2 wedges
Jerusalem artichokes
250 grams
Courgette
300 grams
Salt
2 pinches
Black pepper
1 pinch
Extra virgin olive oil
4 teaspoons
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.
