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Shrimp-and-Persimmon Soup

Sariann

“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

Our Thoughts:

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!

Ingredients:

  • 8 large deveined shrimp
  • 3 medium persimmons, peeled and roughly chopped
  • shallot, chopped
  • 1 Tbspn olive oil
  • lime
  • 2 inches of fresh ginger, peeled and roughly chopped
  • 6 mint leaves
Pour olive oil into a large saucepan on medium heat. Add shallots and cook till shallots are translucent. Add the chopped persimmon and add water till just covering fruit. Simmer until the fruit is tender. Meanwhile, add the chopped ginger and mint leaves to a small saucepan filled with water. Bring to a boil and allow to boil for ten minutes before adding shrimp. Boil until shrimp are cooked through, usually no more than 5 minutes. Strain the shrimp, adding the stock to the persimmon pot. Once the persimmon is tender, remove from heat and pour off liquid till the fruit is just uncovered. Pour into a blender, and squeeze one lime’s worth of juice into the blender. Blend until smooth. Cut up shrimp into small pieces and mix into soup. Serve chilled.

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