Peel the Jerusalem artichoke, chop into pieces and add to the cauliflower. Add some thyme leaves.
Pour in the broth and cook for about twenty minutes or until the cauliflower and Jerusalem artichoke are tender.
Puree the soup with a stick blender or a regular blender and serve with creme fraiche
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.