Heat the oil over medium heat and add the thyme, Jerusalem artichokes, onion, garlic and spices. Place a lid on top and steam until just tender. Add the stock and cream and bring to a boil. Blend until smooth and pass through a sieve.
Check seasoning and serve with crusty bread, like the toasted pot bread used at Pierneef à La Motte.
Recipe courtesy of Pierneef à La Motte in Franschhoek.