INGREDIENTS:
1 small onion, cut into small dice
1 tablespoon ginger, minced
3 pounds Fuyu persimmons, peeled and cut into large dice
5 cups chicken stock
1-1/2 teaspoons curry powder
2 teaspoons salt
1 teaspoon pepper
1 tablespoon lemon juice
1/2 cup creme fraiche, for garnish
1/4pound prosciutto, thinly sliced, cut into strips, for garnish
Cilantro sprigs, for garnish
INSTRUCTIONS:
In a large pot, saute the onions, ginger and persimmons for 4 minutes over medium heat.
Add the chicken stock and bring the mixture to a boil, then simmer until the persimmons are tender, about 10 minutes.
Add the curry powder and simmer for 2 minutes.
In small batches, blend the mixture in a blender.
Bring the blended soup to a simmer and add salt, pepper, and lemon juice.
Garnish with a dollop of creme fraiche, a tablespoon of prosciutto and a sprig of cilantro.
Serves 8 to 10
