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Fresh Sweet Corn & Parsnip Soup

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Recipe

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Yield

8 servings

Prep

15 min

Cook

55 min

Ready

75 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 ½ tablespoons butter
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1 cup onions
diced
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1 stalk celery
chopped
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6 cloves garlic
smashed, or as needed
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3 strips parsley leaves
plus chopped parsley for garnish, divided
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4 strips thyme
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½ each bay leaves
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3 cups corn
fresh sweet and yellow, from 5 to 6 ears, 1 pound, or frozen, thawed
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pound parsnips
peeled and trimmed, coarsely chopped
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2 ½ teaspoons sea salt
plus more to taste
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½ teaspoon white pepper
freshly ground, plus more to taste
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6 cups milk
or more as desired
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1 x raw sugar
to taste, optional
*
1 x mascarpone cheese
for garnish
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Ingredients

Amount Measure Ingredient Features
38 ml butter
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237 ml onions
diced
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1 stalk celery
chopped
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6 cloves garlic
smashed, or as needed
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3 strips parsley leaves
plus chopped parsley for garnish, divided
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4 strips thyme
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0.5 each bay leaves
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7.1E+2 ml corn
fresh sweet and yellow, from 5 to 6 ears, 1 pound, or frozen, thawed
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151.2 g parsnips
peeled and trimmed, coarsely chopped
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13 ml sea salt
plus more to taste
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2.5 ml white pepper
freshly ground, plus more to taste
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1.4 l milk
or more as desired
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1 x raw sugar
to taste, optional
*
1 x mascarpone cheese
for garnish
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Directions

In a 4-quart, heavy-bottom soup pot, melt the butter over medium heat.

Sauté the onions, celery and garlic along with the parsley sprigs, thyme and bay leaf until the onions are soft, 4 to 6 minutes, stirring frequently.

Add the corn, parsnips, 2½ teaspoons salt and ½ teaspoon pepper and continue to sauté until the parsnips are tender, 20 minutes, stirring frequently.

Add the milk and bring the mixture to a simmer. Simmer for 30 minutes.

Purée 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.

Make about 7 cups soup.

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 20435% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 850mg 35%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 18g
Vitamin A 12% Vitamin C 17%
Calcium 24% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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