Fresh Sweet Corn & Parsnip Soup

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.