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1
Preheat the oven for 350 degrees. Shuck three ears of corn and with a knife cut the corn from its stem. Place the kernels on a sheet of aluminum foil or a baking sheet and drizzle the corn with olive oil, butter, salt, and pepper. Make sure all the kernels are well-coated. Close the foil and place in the oven for 45 minutes.
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2
While the corn is roasting, boil a small amount of water in a pot. Cut up the parsnip, onions, and garlic and place in the pot.
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3
Take the dill and cut off a chuck of it with your hands. Bind it with some white thread and place in the pot. Make sure the flame is low and covered at this point.
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4
Periodically check on the corn, it should appear slightly brown (generally after 45 minutes). Turn off the oven and place the corn in the boiling water mixture.
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5
Add the seasonings (salt, pepper, paprika, chili powder), lemon juice, more butter, and some more water (I added another 1/2 of a cup) to the soup and cover.
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6
Let the soup retain these new flavors for 10-15 minutes. Test the mixture, adding more seasonings (if necessary).
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7
Turn off the flame and take out the bunched dill. With a hand blender, mix the soup together until it is slightly chunky. If you desire a smoother soup, you can add more water, but be sure to test the flavoring of the soup, since the water may dilute this.
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8
Pour into a bowl and enjoy!
