Dinner tonight! Sweet corn and parsnip soup recipe

This rich and creamy soup marries sweet corn with delicately sweet parsnips, fresh garlic and herbs for a wonderfully easy soup that has a creamy texture and rich flavor, despite being fairly low in calories. Serve it simply, with a dollop of buttery mascarpone and fresh chopped parsley.

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Sweet corn and parsnip soup

Total time: 1 hour and 10 minutes

Servings: 6 to 8

Note: Adapted from the the Organic Panificio Cafe in Marina del Rey (now closed).

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

1. In 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.

2. Stir 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.

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

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

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

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

Each of 8 servings: 226 calories; 9 grams protein; 26 grams carbohydrates; 3 grams fiber; 11 grams fat; 6 grams saturated fat; 29 mg. cholesterol; 822 mg. sodium.