Sweet corn and parsnip soup

Time 1 hour 10 minutes
Yields Serves 6 to 8
Sweet corn and parsnip soup

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.


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.


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


Puree 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. This makes about 7 cups soup.


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

Adapted from the Organic Panificio Cafe.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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