Jerusalem Artichoke Soup

When I first saw The Ugliest Gourmet hosted by Cathy of Not Eating Out In NY, I was rather amused, yet seriously thinking about participating... I just wasn't sure what to make. Not that I am an amazing food designer or photographer, but somehow, the food itself turns out somehow "lookable". I guess it is the color or shape of certain ingredients that lightens the dish up.

Keeping this in mind, I was looking for ingredient, that is rather hard to work with. Finally, I found one:

Jerusalem artichoke, also known as topinambur or sunroot. This beautiful earthen vegetable, you ask? Well, I do agree that there is something stunning about this unusually shapy pinkish root, but trust me, once you peel this beauty off, you re left with rather spotty transparent "potato". I say potato, because I use it as its healthier substitution whenever potatoes are required.

The biggest disadvantage of its transparency is that it absorbs any color it comes into contact with. Therefore in Slovakia, we traditionally cook it in broth and milk, and lightly season with salt and black pepper at the end. This way, you end up with rather snow-white soup. Jerusalem artichokes are considered weed back home, because once you plant them, they just start widely spreading all over your garden. However, back in the olden days, when the harvest wasn't so fruitful, these little pink weeds were highly appreciated in daily cuisine and gradually became very popular among the peasants. Today, a simple topinambur soup is proudly occupying its place among other "peasant dishes".

regardless of your take on this "weed", you must agree with me that generally, mashed "baby food" such as porridges or blended soups look rather unappetizing (therefore known as "prison food" when as a kid referring to our school canteen food. I still remember queueing with other classmates slowly approaching our big fluffy "cooking mama" who with a giant soup spoon splashed recklessly some blended "stuff" into our plates).

Combining these several ideas in my mind, I did finally came up with something rather ugly looking, yet fabulous tasting:

JERUSALEM ARTICHOKE SOUP
(Polievka z Topinambur)

prep time: 30 minutes
serves: 2 people

• 1 tbsp oil
  
• 1 big red onion
  
• 2 big Jerusalem artichokes
• 1/2 cup chopped veggies (I used brocolli)
• 1 cup vegetable broth
• 1/2 cup (soy) milk
• salt
• black pepper
• 1 bay leaf
• marjoram
  

Peel the artichokes and chop them roughly. Slice the onion very thinly.
Heat the oil in a frying pan and brown the onions. Add the Jerusalem artichokes and fry until a bit soft, yet crispy. Add the milk. Stir well and add the broth. Sprinkle generously with marjoram, add the bay leaf, black pepper and salt to taste. Stir well. Add the rest of the veggies, pour in the broth, cover and let cook for about 15 minutes or until soft.
Blend in a blender roughly leaving some crunchy veggie bites.

Serve warm with a slice of fresh bread.

What made this dish real ugly you ask? In this case it was the above mentioned transparency of the sunroot, the blended brocoli, but foremost the soy milk. I think it tends to become rather brownish, foamy and "grainy" once really cooked and mixed with water. Nevertheless, the taste was unbeatable. Cathy, enjoy ;-)