Recipe for Jerusalem artichoke soup, Parma ham, and Tuscan black cabbage.

Peel and finely chop the onion. Cut 3 slices of ham into thin strips. Sauté everything in a pot with a little olive oil.

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.

Blend the mixture, season with salt and pepper. Add the cream and bring to a boil.

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.

To finish, serve the soup before adding the black cabbage leaves, a slice of ham, the croutons, and the chopped parsley on top.