Persimmon Chicken Soup Cups 7


Persimmon Chicken Soup Cups
Author:
Recipe type: appetiser
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Chicken Soup
  • 4 Ripe Persimmons, washed and hollowed (organic if you can find them!)
Instructions
  1. Make your Chicken Soup
  2. Bring to a boil, then let simmer for 15 minutes.
  3. While the chicken soup is cooking, cut the tops off the persimmon and scoop out the fruit from inside.
  4. OPTIONAL: Add the Persimmon fruit to the chicken soup.
  5. Once the chicken soup is ready, carefully ladle chicken soup into each of the Persimmon Cups, filling to about ¾ full.
  6. Now serve and enjoy!
Notes
This ends up being a delightful alternative to the standard for eating chicken soup, or likely any kind of soup or stew. The flavor of a ripe persimmon matches perfectly with a saffron chicken soup, and the small serving sizes make this the ideal "Soup Course" for serving before the main meal. Alternatively, eating two of these makes a delicious and filling full meal in it's own right!

Generic Chicken Soup Recipe (From Scratch):

  • Chop the chicken into 1/2 inch cubes (1 cm) and add to a soup pot
  • Turn the heat on high and add 4 cups of water and cover
  • Chop chicken soup vegetables, and add them to the soup:
    • Carrots
    • Zucchini
    • Parsnips
    • Mushrooms (white button, crimini)
    • Mushrooms (other varieties)
    • Celery
    • Optional: Sweet Potato, Jicama, Golden Beet, Yellow Squash
  • Add the spices:
    • Spices: Sea Salt, Saffron
    • Optional Spices: Turmeric, Mint, Italian Seasoning, Savory

UPC’s Persimmon Chicken Soup Cups

It’s definitely that soupy time of year, and with soup comes all sorts of soupy funk. I’ve seen more advertisements lately for the bread soup bowl than I want to admit… They’re everywhere! I’d be complaining, but they actually gave me this fantastic idea! The “magic” with bread is that it takes a really long time for the soup water to soak all the way through the bread – giving the diner enough time to complete their meal before the bread loses it’s soup! And the novelty of the soup bowl is that “when you’re done, you’ve eaten the soup AND the bowl”. Well, why can’t we Paleo people have that too?!?

So I thought about some alternative ways to do that, and came up with quite a few! You’ll see various different soups throughout the winter in the Soup Bowl style of eating, and to start it all off: the Persimmon Chicken Soup Cup! It’s got all of the “magic” that a bread bowl has, in that it holds the liquid quite effectively! And it has all the novelty as well – once you’ve eaten the soup, finish off by eating the cup!!

PersimmonChickenSoupCupUPC’s Persimmon Chicken Soup Cups; What you’ll need:

Serves: 2
Cook and Prep Time: 25+ Minutes

1. Make your Chicken Soup

  • Chop the chicken into 1/2 inch cubes (1 cm) and add to a soup pot
  • Turn the heat on high and add 4 cups of water and cover
  • Chop chicken soup vegetables, and add them to the soup:
    • Carrots
    • Zucchini
    • Parsnips
    • Mushrooms (white button, crimini)
    • Mushrooms (other varieties)
    • Celery
    • Optional: Sweet Potato, Jicama, Golden Beet, Yellow Squash
  • Add the spices:
    • Spices: Sea Salt, Saffron
    • Optional Spices: Turmeric, Mint, Italian Seasoning, Savory
  • Bring to a boil, then let simmer for 15 minutes.

2. While the chicken soup is cooking, cut the tops off the persimmon and scoop out the fruit from inside.

PersimmonChickenSoupCup-Persimmon

3. OPTIONAL: Add the Persimmon fruit to the chicken soup.

4. Once the chicken soup is ready, carefully ladle chicken soup into each of the Persimmon Cups, filling to about 3/4 full.

PersimmonChickenSoupCup-CloseUp

Now serve and enjoy!

This ends up being a delightful alternative to the standard for eating chicken soup, or likely any kind of soup or stew. The flavor of a ripe persimmon matches perfectly with a saffron chicken soup, and the small serving sizes make this the ideal “Soup Course” for serving before the main meal. Alternatively, eating two of these makes a delicious and filling full meal in it’s own right!


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7 thoughts on “Persimmon Chicken Soup Cups

  • Hari Qhuang

    I just found persimmons in our local supermarket a few days ago.
    It was such a rare, happy occasion that I almost danced Macarena right there in the imported fruit alley!
    Ha ha ha

    I usually just eat it as it is or cook it with Chinese herbs (stir-fry it with chicken, very good for people who have blood-coagulating problem).
    I think it would be fun to try this recipe.
    (well, I might have to change some of the vegetables but this is gonna be so exciting!)
    😀

    • urbanpaleochef Post author

      Awesome! Persimmon is quickly becoming one of my favorite fruits to cook with – more even than apple! On the downside: it’s expensive here, and somewhat hard to find. On the upside, it’s got great properties, it’s delicious, and it can be cooked with so many different things in so many different ways!

      • Hari Qhuang

        We do have local persimmons but they are “questionable”. I always find them covered with white powder that looks like chalk.

        The fruit seller said that it would make the fruit shelf date last longer and will make ripe just in case they pick the fruits too fast.

        I had been relying on imported persimmons which is much more expensive but looks safer to eat. The problem is: it is super rare, even in the nearby city.

        I guess you can imagine how the macarena came up. Ha ha ha!

        • urbanpaleochef Post author

          Yes I can! I definitely have been known to dance and/or sing in the grocery store from time to time… :)
          I’ve read recently that the stuff they do to non-organic fruits and vegetables is quite bad – I would avoid those as much as possible if I were you…