Fresh Sweet Corn and Parsnip Soup Recipe

Name: Fresh Sweet Corn and Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 tablespoons butter, 1 cup onions diced, 1 stalk celery chopped, 6 cloves garlic smashed, or as needed, and more.

Yes, Fresh Sweet Corn and Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Sweet Corn and Parsnip Soup

How did you like this recipe?

Frequently Asked Questions