Soups

I love spotting the beautiful orange persimmon globes on wintry trees this time of year, almost as much as this wonderful soup made from the fruit!

Ingredients

4 Tbsp butter

1 yellow onion

2 cloves garlic

4 bunches of kale and/or spinach, cleaned and chopped, roughly 12 cups

4 cups homemade chicken broth

half a lemon

2 medium onions or leeks, peeled and chopped
2 carrots, peeled and chopped
4 Tbsp. butter
3 medium baking potatoes or 6 red potatoes, washed and cut up
2 quarts chicken stock or combination of filtered water and stock
several sprigs fresh thyme, tied together
½ tsp dried green peppercorns, crushed
4 zucchini, trimmed and sliced
sea salt or fish sauce and pepper

1 whole free-range chicken or 2 - 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings

gizzards from one chicken (optional)

feet from the chicken

4 quarts cold filtered water

1/2 tsp salt per quart of water

2 Tbsp. vinegar

1 large onion, coarsely chopped

2 carrots, peeled and coarsely chopped

3 celery sticks, coarsely chopped

1 bunch of parsley

2 quarts chicken stock

1 cup brown rice

1 cup finely diced chicken meat and/or chicken liver and heart (leftover from making stock)

1 1/2 cups finely diced vegetables such as carrot, celery, red pepper or string beans

sea salt or fish sauce and pepper