Peel and cut the Jerusalem artichokes and potatoes into large cubes.

Sauté them in a pot with a little butter.

Chop the onion and garlic coarsely and sauté them in the pot for a few minutes, but without browning.

Add thyme, nutmeg, and broth and let it all simmer for about 15 minutes - until the Jerusalem artichokes and potatoes are tender.

Add cream, water, and cream cheese and cook for a few more minutes.

Now take the soup off the heat and blend it smooth with a hand blender.

Season with salt, pepper, and vinegar.

While your soup simmers for 15 minutes, you can prepare your topping;

Peel and cut the Jerusalem artichokes and potatoes into small cubes.

Fry them in a pan with butter, salt, pepper, and chives until golden and crispy.

Remove them from the heat and then fry your chorizo in the pan until crispy.

Now serve your soup with the topping and a sprinkle of chives ?