Jerusalem artichoke soup with cheese shards

Name: Jerusalem artichoke soup with cheese shards
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 portions
Ingredients: 90 g cheddar cheese; 40 g Parmesan cheese; 90 g unsalted butter; 170 g plain flour; ½ tsp paprika; 1 - 2 pinches cayenne pepper; 1 tsp sea salt; 1 egg; 1 garlic clove; 500 g Jerusalem artichokes; 100 g leek; 300 g parsnip; 50 g unsalted butter; 1 ½ tbsp Vegetable stock paste; 900 g water; 1 apple; 3 sprigs fresh lemon thyme; 1 tsp lemon zest; 2 tsp lemon juice; 20 g pouring (whipping) cream; 1 - 2 tsp ground nutmeg; 1 - 2 pinches sea salt; 1 - 2 pinches ground black pepper