“She was breaking her fast on a bowl of cold shrimp-and-persimmon soup when Irri brought her a Qartheen gown, an airy confection of ivory samite patterned with seed pearls.” (II:637)
Shrimp and Persimmon Soup
This cold soup was a surprising mixture of flavors. An interesting choice for a breakfast, but once you think about it, a rather healthy one: fruit and protein. The combination of the persimmon and shrimp made us feel like we were dining in a Mediterranean seaport. Lime juice adds a lovely freshness to the soup, while the shallots create a decidedly savory flavor.
Although different from our normal fare, this soup is going in the personal cookbook. Also, the persimmon soup, sans shrimp, would be a wonderful base for a variety of other soups and stews, whether served hot or cold.
Shrimp and Persimmon Soup Recipe
In our research for this dish, we could not find a single soup recipe containing the two main ingredients- persimmons and shrimp. We’ve tried to combine ingredients that go well together and create a remotely breakfast-y taste. Feel free to make your own changes!
- 8 large deveined shrimp
- 3 medium persimmons, peeled and roughly chopped
- shallot, chopped
- 1 Tbspn olive oil
- 2 inches of fresh ginger, peeled and roughly chopped
- 6 mint leaves