Sweet corn and parsnip soup

  (Spencer Weiner / Los Angeles Times)

Dear SOS: The Organic Panificio Cafe in Marina del Rey has a delicious sweet corn and parsnip soup. I ordered a bowl, and when my husband tasted it he ordered one for himself.

Carol Lewis

Woodland Hills

Dear Carol: This recipe marries sweet summer 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.

Sweet corn and parsnip soup



Total time: 1 hour and 10 minutes

Servings: 6 to 8

Note: Adapted from the Organic Panificio Cafe.

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