Curried Persimmon Soup

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