Recipe: Persimmon Soup by Chef Stephan Schulz

A note from Chef Schulz

This soup is served cold. Those who know about this fruit’s health benefits to our body can’t get enough of them…I have taken this healthy fruit that is rich in vitamins and created a cold, delicious soup with garnishes to kick-it-over-the-top…Enjoy!

Ingredients
• 3 persimmons
• 1/2 Lemon
• 1 lime and zest 

• 2 Ounces of White Wine
• 1 Ounce of Crumbled Feta cheese
• 2 slices of Prosciutto 
• 4 ounces of mango juice (Chilled-from the cooler). 
• A pinch of Himalayan salt. 

Equipment Needed

• Blender
• Mellon Baller

• Frying pan
• Serving dish
• One peeler
• Sharp knife

Directions

• Scoop out 4 to 6 persimmon balls, and set aside but keep the remaining portions. (If you do not have a Mellon Baller, just cut the persimmons into small squares).

• Pan fry prosciutto until crisp, set aside. 
(Note: place prosciutto on a paper towel to remove excess fat)

 
• Once the prosciutto has cooled down, break each piece into several smaller pieces and set aside.

• Take the remaining persimmon portions and place in the blender.

• Add 4 ounces of mango juice. 

• Squeeze 1/2 lemon into blender

• Squeeze 1 whole lime into blender

• Add a pinch of Himalayan salt.
• Blend until smooth.
• Pour the blended mixture into a bowl shaped serving dish.
• Place the persimmon balls/squares into the serving dish.
• Sprinkle the prosciutto pieces on top.

• Shave some line zest on top

• Sprinkle the feta cheese on top
• Serve and enjoy.  

Created by Chef Stephan Schulz

Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts: https://www.instagram.com/chef_schulz

Find more recipes and read more top stories at TOtimes.ca and MTLtimes.ca.