Leek Soup & Persimmons

Now that winter has arrived for most of us in the northern Midwest – Soup Season returns.

DH and I were at the grocery store and saw the most beautiful leeks. We picked them up and considered making a leek soup. At the same time we both laid eyes on the parsnips and knew that would be a good addition, as would the fresh cilantro.

Starting with 2 tbsp of butter and 2 tbsp of flour for a roux, I added 2 cup chicken broth, 1 chopped leek, 1 grated parsnip, a handful of soaked garbanzo beans and chopped garlic, whisking until thickened. Lowering the heat, I added 1 12oz. can of low fat evaporated milk, grated pepper, 2 tbsp Marsala and chopped cilantro. Each serving received a finish of a tsp of Greek yogurt.

The other thing I noticed at the grocery store was a perfectly ripe persimmon. This along with hot tea and two pieces of chocolate completed our soup supper.

If you’ve never eaten a persimmon before – follow along with the pictures to see how.

Start with one ripe persimmon – you’ll know it’s ripe because it feels a bit like a “baby’s bottom.” (“Baby’s butt” :grin:)