NO.8 Persimmon, Pear and Parsnip Soup(international soup)

8. Persimmon, Pear and Parsnip Soup

Ingredients:
4 tblsp. Canola oil (or other salad oil)
1 rib of celery (1/4 C. diced)
1 medium yellow onion (1 ½ c. peeled and diced)
3 small Fuju persimmons (1 ½ c. peeled and diced)
or 1 to 2 ripe Hachiya persimmons (1 1/4 c. of puree)
½ lb. parsnips (1 ½ c. peeled and diced)
2 small pears (1 ½ c. peeled and diced)
14 oz. vegetable stock (1 can)
2 c. water
1/8 teasp. Nutmeg
2 teasp. Kosher salt
6 oz. whipping cream
2 teasp. Lemon juice

Sour Cream for topping

Method:

In a 2 quart soup pot sauce sauté the celery and onion over medium heat until translucent. Do not brown. Add the remaining ingredients except the cream and lemon juice. Cover and simmer stirring occasionally for 20 minutes until all vegetables and fruit are very tender.
Puree with a stick blender, blender or food processor until smooth. (take caution as soup is hot)
Return soup to pot and add cream and lemon juice.
Check seasonings and adjust if necessary.

Ladle into soup bowls and garnish with a tablespoon of sour cream.
I fried up some julienned left over parsnip as an additional garnish.

Yield 8 to 10 cups — at least 8 portions