Cream of zucchini, ricotta, basil and Jerusalem artichoke soup.

DI Chiara Maci | 17 Sep 2018


Mummies, here comes the food for our little ones J.

Today the cream of zucchini, ricotta, basil and Jerusalem artichoke soup I prepared for Andrea.

So good that, after giving it to him, I added a pinch of salt and toasted pine nuts and it became my lunch :-).

Two in one!



3/4 zucchini

100g Jerusalem artichoke

1 onion


Sheep’s ricotta

Extra-virgin olive oil

For adults:


Pine nuts


– Wash and dry zucchini. Peel the Jerusalem artichoke.

– Cut everything into pieces and steam with a slice of onion.

– Blend everything.

– Add the washed basil and a little ricotta. As for quantity, you decide: a spoon or more to make it more or less creamy. Blend again. If necessary, add a little hot water.

– Serve with a little oil.

– For adults: add a pinch of salt and a handful of toasted pine nuts in a non-stick pan without adding anything else.

Photo By Chiara Maci
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