Sweet corn and parsnip soup
Dear SOS: The Organic Panificio Cafe in Marina del Rey has a delicious sweet corn and parsnip soup. I ordered a bowl, and when my husband tasted it he ordered one for himself.
Carol Lewis
Woodland Hills
Dear Carol: This recipe marries sweet summer corn with delicately sweet parsnips, fresh garlic and herbs for a wonderfully easy soup that has a creamy texture and rich flavor, despite being fairly low in calories. Serve it simply, with a dollop of buttery mascarpone and fresh chopped parsley.
In a 4-quart, heavy-bottom soup pot, melt the butter over medium heat. Saute the onions, celery and garlic along with the parsley sprigs, thyme and bay leaf until the onions are soft, about 5 minutes, stirring frequently.
Stir in the corn, parsnips, 2 1/2 teaspoons salt and 1/2 teaspoon pepper and continue to saute until the parsnips are tender, 20 minutes, stirring frequently.
Stir in the milk and bring the mixture to a simmer. Simmer for 30 minutes.
Puree the soup using an immersion blender, or in stages using a standing blender, then strain.
Adjust the seasoning to taste and sweeten if desired with raw sugar. This makes about 7 cups soup.
Serve warm, with a small dollop of mascarpone and a sprinkling of chopped parsley.
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