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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.


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