Fresh Sweet Corn and Parsnip Soup

• 2 1/2 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
• 1/2 each bay leaves
• 3 cups corn fresh sweet and yellow, from 5 to 6 ears, 1 pound, or frozen, thawed
• 13 pound parsnips peeled and trimmed, coarsely chopped
• 2 1/2 teaspoons sea salt plus more to taste
• 1/2 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

1. In a 4-quart, heavy-bottom soup pot, melt the butter over medium heat.
2. Saute 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.
3. Add 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.
4. Add the milk and bring the mixture to a simmer.
5. Simmer for 30 minutes.
6. Puree the soup using an immersion blender, or in stages using a standing blender, then strain.
7. Adjust the seasoning to taste and sweeten if desired with raw sugar.
8. Make about 7 cups soup.
9. Serve warm, with a small dollop of mascarpone and a sprinkling of chopped parsley.

butter, onions, celery, garlic smashed, parsley, thyme, bay leaves, corn fresh, salt, white pepper, milk, sugar, mascarpone cheese

Taken from recipeland.com/recipe/v/fresh-sweet-corn-parsnip-soup-51255 (may not work)