Jerusalem artichoke soup with cheese shards

Cheese shards

• 90 g cheddar cheese, cut into pieces (3-4 cm)
• 40 g Parmesan cheese, cut into pieces (3-4 cm)
• 90 g unsalted butter, cut into pieces (3-4 cm)
• 170 g plain flour
• ½ tsp paprika, plus extra to sprinkle
• 1 - 2 pinches cayenne pepper
• 1 tsp sea salt
• 1 egg

Jerusalem artichoke soup

• 1 garlic clove
• 500 g Jerusalem artichokes, peeled and cut into pieces (3-4 cm)
• 100 g leek, white part only, cut into pieces (3-4 cm)
• 300 g parsnip, peeled and cut into pieces (3-4 cm)
• 50 g unsalted butter
• 1 ½ tbsp Vegetable stock paste (see Tips)
• 900 g water
• 1 apple, cut into quarters
• 3 sprigs fresh lemon thyme, leaves only
• 1 tsp lemon zest, no white pith
• 2 tsp lemon juice
• 20 g pouring (whipping) cream (optional)
• 1 - 2 tsp ground nutmeg, to taste
• 1 - 2 pinches sea salt, to taste
• 1 - 2 pinches ground black pepper, to taste