Nutrition Facts
4 servings
4
Recipe for Jerusalem artichoke soup, Parma ham, and Tuscan black cabbage.
A comforting and generous recipe for sunchoke soup with Parma ham and black kale.
Ingredients
500 Jerusalem artichoke
200 Potato
100 Parma Ham
6 Black cabbage
1 Onion
50 Sour cream
150 Vegetable broth
Chopped parsley
Salt
Pepper
Olive oil
Bread croutons
Directions
1
Peel and finely chop the onion. Cut 3 slices of ham into thin strips. Sauté everything in a pot with a little olive oil.
2
Meanwhile, peel and cut the sunchokes and potatoes into pieces to add to the pot. Cover with vegetable broth and cook for 30-40 minutes.
3
Blend the mixture, season with salt and pepper. Add the cream and bring to a boil.
4
Separately, brush the kale leaves with olive oil, season with salt and pepper. Then, roast them in the oven at 200°C for 8-10 minutes.
5
To finish, serve the soup before adding the black cabbage leaves, a slice of ham, the croutons, and the chopped parsley on top.
Ingredients
Ingredients
500 Jerusalem artichoke
200 Potato
100 Parma Ham
6 Black cabbage
1 Onion
50 Sour cream
150 Vegetable broth
Chopped parsley
Salt
Pepper
Olive oil
Bread croutons
Directions
Directions
1
Peel and finely chop the onion. Cut 3 slices of ham into thin strips. Sauté everything in a pot with a little olive oil.
2
Meanwhile, peel and cut the sunchokes and potatoes into pieces to add to the pot. Cover with vegetable broth and cook for 30-40 minutes.
3
Blend the mixture, season with salt and pepper. Add the cream and bring to a boil.
4
Separately, brush the kale leaves with olive oil, season with salt and pepper. Then, roast them in the oven at 200°C for 8-10 minutes.
5
To finish, serve the soup before adding the black cabbage leaves, a slice of ham, the croutons, and the chopped parsley on top.
Notes
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