Persimmon Soup

1. 1

   In a large pot, saute the ginger, garlic, onion, and bay leaf with a little olive oil, until onion is soft and translucent.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.