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Persimmon Soup
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Description
Inspired by the bounty of Fuyu persimmons in my garden, this soup is simple to make and sassy with a little heat from fresh ginger.
Ingredients
- 1 piece Fresh Ginger (2 Inches Long), Minced
- 1 clove Garlic, Minced
- 1 whole Yellow Onion, Chopped
- 1 whole Dried Bay Leaf
- 1 Tablespoon Olive Oil
- ½ cups White Wine
- 6 whole Fuyu Persimmons, Peeled And Chopped
- 2 cups Chicken Broth
Preparation
In a large pot, saute the ginger, garlic, onion, and bay leaf with a little olive oil, until onion is soft and translucent.
Add the white wine and deglaze bottom of pot and continue cooking, until wine is reduced by half. Add persimmons and chicken broth, and simmer until soft.
Remove the bay leaf and then blend the soup with an immersion stick blender until smooth. Season with salt to taste and thin with more broth, as desired.
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