Waiting in long lines to get a table or searching for a reservations while on vacation often leads weary travelers to seek out those local joints kept hidden from the tourist crowds. Persimmon Cafe, on the corner of Calhoun Street in downtown Charleston, is one such local hideaway. Located within walking distance of colleges, private schools and hospitals, the café is kept busy with a constant stream of doctors, students and faculty members who come in search of owner and chef Rob Cassi’s housemade soups and sandwiches. The fare may sound simple , but Cassi puts a gourmet spin on each item.
recipe 
yields
6 to 8 Servings
½ cup yellow curry powder
⅓ cup honey
¼ cup goat cheese
3-4 cups Soup Base (recipe follows)
1-1½ cups cream
1 cup water
Salt and pepper to taste
4 tablespoons butter
4 large carrots
4 stalks celery
1 yellow onion
10 large sweet potatoes, peeled and cubed
1 cup water
Ingredients
Soup Base
steps
Soup Base
- Melt butter in large sauté pan over medium-high heat. Add carrots, celery and onion and sauté vegetables until soft.
- Add cubed sweet potatoes and 1 cup water. Reduce heat, and cover. Cook until tender.
- Purée using blender or immersion blender. Reserve.
Soup Preparation and Assembly
- In a large pot over medium heat, place the soup base and remaining ingredients. Stir to combine and heat until warmed through.
Date Published: 12.01.15
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- From Chef Rob Cassi of Persimmon Cafe in Charleston, South Carolina
