Curried Persimmon Soup
Source: Bryce Loewen, Blossom Bluff Orchards
Serves 8 to 10
1 large onion, diced
1 ½ tablespoons minced fresh ginger
3 pounds Fuyu persimmons, peeled and diced
5 cups chicken or vegetable broth
1 ½ teaspoon curry powder
2 teaspoons salt
1 teaspoon pepper
1 tablespoon lemon juice
Crème fraîche or yogurt, to serve
8 to 10 sprigs of cilantro, to serve
In a large pot over medium heat, sauté the onion, ginger, and persimmons in some olive oil for 4 minutes. Add the broth and bring the mixture to a boil, then simmer until the persimmons are tender, about 10 minutes. Add the curry powder and simmer for another 2 minutes.
In small batches, liquify the mixture in a blender. Bring the blended soup to a simmer and add the salt, pepper, and lemon juice.
Garnish with a dollop of crème fraîche or yogurt and a sprig of cilantro.