Fuyu Persimmon Soup
from Chef Armando Paniagua of Rose Pistola RestaurantServes 10
INGREDIENTS:
5 pound fuyu persimmons
1 medium white onion
1 clove garlic
2 tablespoons extra virgin olive oil
2 ounces fresh grated ginger
4 ounces butter
Salt and black pepper
PREPARATION:
1. Peel and quarter the persimmons. Dice the onion and mince the garlic.
2. In a sauté pan, combine the persimmons, onion, garlic & olive oil.
3. Saute the ingredients for about 5 minutes over medium heat, or until the onion and the garlic begin to brown.
4. Add the ginger.
5. Add water until everything is covered, and bring to a boil.
6. Boil for about 5 minutes, or until the persimmons are tender when pierced with a fork.
7. Purée everything, either in the pan, blender or food processor.
8. Return the puree to the pan and warm, adding the butter until it is melted.
9. Add salt and pepper to taste.
10. Finish with extra virgin olive oil after serving.