Jerusalem Artichoke Potato Curry Soup

Peel the topinambur and potatoes and cut into large pieces.

Heat the butter and oil in a saucepan, let the Jerusalem artichoke and potato pieces sweat briefly, deglaze with the vegetable stock and cook for about 15 minutes. Finely puree the soup with a blender and season with honey, curry paste, salt, cayenne powder and lemon juice .Pick the coriander leaves from the stalks and roughly chop. Spread the topinambur potato curry soup on plates. Put a teaspoon of creme fraiche on each plate and serve sprinkled with coriander leaves.