0 (0)

Mains, Soups, Vegetarian

Sweet corn and parsnip soup

Sweet corn and parsnip soup
Los Angeles Times

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 ... Read more

Total time: 1 hour and 10 minutes | Serves 6 to 8
  • 2 1/2 tablespoons butter
  • 1 cup diced onion
  • 1 stalk celery, chopped
  • 5 cloves garlic, smashed
  • 3 sprigs parsley, plus chopped parsley for garnish, divided
  • 4 sprigs thyme
  • 1/2 bay leaf
  • 3 cups (1 pound) fresh, sweet yellow corn kernels (from 5 to 6 ears)
  • 1/3 pound peeled and trimmed parsnips, coarsely chopped
  • 2 1/2 teaspoons sea salt, plus more to taste
  • 1/2 teaspoon cracked white pepper, plus more to taste
  • 6 to 7 cups milk, more as desired
  • Raw sugar, to taste if desired
  • Mascarpone, for garnish

Step 1In 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.

Step 2Stir 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.

Step 3Stir in the milk and bring the mixture to a simmer. Simmer for 30 minutes.

Step 4Puree the soup using an immersion blender, or in stages using a standing blender, then strain.

Step 5Adjust the seasoning to taste and sweeten if desired with raw sugar. This makes about 7 cups soup.

Step 6Serve warm, with a small dollop of mascarpone and a sprinkling of chopped parsley.

Note: Adapted from the Organic Panificio Cafe.


Warm chocolate bread pudding
Warm chocolate bread pudding

Cream cheese balls with sesame and pistachios
Cream cheese balls with sesame and pistachios

Shrimp masala
Shrimp masala

Autumn Vegetable Stew
Autumn Vegetable Stew

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Sweet and sour shrimp with cherry tomatoes
Braised sea bass with black olive vinaigrette
Balsamic-Grilled Flank SteakWith Arugula and Cherry Tomatoes