Fresh Sweet Corn & Parsnip Soup
.
Yield
8 servingsPrep
15 minCook
55 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoons |
butter
|
|
| 1 | cup |
onions
diced |
|
| 1 | stalk |
celery
chopped |
*
|
| 6 | cloves |
garlic
smashed, or as needed |
|
| 3 | strips |
parsley leaves
plus chopped parsley for garnish, divided |
*
|
| 4 | strips |
thyme
|
*
|
| ½ | each |
bay leaves
|
*
|
| 3 | cups |
corn
fresh sweet and yellow, from 5 to 6 ears, 1 pound, or frozen, thawed |
|
| ⅓ | pound |
parsnips
peeled and trimmed, coarsely chopped |
|
| 2 ½ | teaspoons |
sea salt
plus more to taste |
|
| ½ | teaspoon |
white pepper
freshly ground, plus more to taste |
|
| 6 | cups |
milk
or more as desired |
|
| 1 | x |
raw sugar
to taste, optional |
* |
| 1 | x |
mascarpone cheese
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
butter
|
|
| 237 | ml |
onions
diced |
|
| 1 | stalk |
celery
chopped |
*
|
| 6 | cloves |
garlic
smashed, or as needed |
|
| 3 | strips |
parsley leaves
plus chopped parsley for garnish, divided |
*
|
| 4 | strips |
thyme
|
*
|
| 0.5 | each |
bay leaves
|
*
|
| 7.1E+2 | ml |
corn
fresh sweet and yellow, from 5 to 6 ears, 1 pound, or frozen, thawed |
|
| 151.2 | g |
parsnips
peeled and trimmed, coarsely chopped |
|
| 13 | ml |
sea salt
plus more to taste |
|
| 2.5 | ml |
white pepper
freshly ground, plus more to taste |
|
| 1.4 | l |
milk
or more as desired |
|
| 1 | x |
raw sugar
to taste, optional |
* |
| 1 | x |
mascarpone cheese
for garnish |
*
|
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.
