Parsnip, Potato, Persimmon Potage

• 2-3 tablespoons extra virgin olive oil
• 1/2 cup (generous!) peeled and chopped shallots
• 3 cloves of garlic, peeled and chopped
• 1 teaspoon kosher salt
• 1 sprig (large) rosemary, leaves only
• freshly ground black pepper
• 4 parsnips (about 10.5 oz), trimmed, peeled and chopped
• 1 rutabaga (about 6 oz), trimmed, peeled and chopped
• 5 small red-skinned potatoes (about 5.5 oz), scrubbed and chopped
• 5 cups vegetable broth
• 1/2 cup ripe persimmon pulp (about 1 fuyu) + diced persimmon for garnish

1. In a large soup pot set over medium heat, pour enough olive oil to slick the bottom, 2-3 tablespoons. When warm, turn the heat to medium-low and add the shallots and garlic. Cook, stirring regularly, until the shallots are translucent. Don't let anything brown too much.
2. Add the salt, rosemary leaves, several generous grinds of fresh black pepper, the parsnips, rutabagas and potatoes. Toss with a wooden spoon until the shallots, garlic and oil have nicely coated the vegetables. Add the broth, and bring to a boil.
3. When boiling, reduce heat to medium-low, cover and cook -stirring occasionally- until the vegetables are easily pierced with a knife. There should be no resistance to the blade. At this point, add the 1/2 cup of persimmon pulp, and using an immersion blender, carefully puree everything into creamy oblivion.
4. Serve warm, garnished with diced persimmon (from a less ripe fruit) and rosemary leaves if you have extra.

extra virgin olive oil, shallots, garlic, kosher salt, rosemary, freshly ground black pepper, parsnips, potatoes, vegetable broth, persimmon

Taken from food52.com/recipes/25358-parsnip-potato-persimmon-potage (may not work)