Cabbage Soup With Persimmon-Herb Pesto

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1 medium-large very ripe Hachiya persimmon

2 1/2 tablespoons mixed finely minced herbs (such as cilantro, parsley and thyme)

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

1 large onion, roughly chopped (about 3 cups)

2 cups bite-size cubes of sweet potato

1 tablespoon freshly ground coriander seed

1/4 cup thyme chopped fresh leaves

1 tablespoon pulverized dried shiitake (grind dried shiitakes in a food processor)

Sea salt and freshly ground black pepper, to taste

1 quart low-sodium chicken or vegetable broth

4 cups thinly shredded green cabbage

Juice of 1/2 lemon or lime, to taste

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