Ingredients for 6-8 portions
2 ½ Tbs. of butter
1 cup of diced onion
1 celery stalk chopped
5 garlic cloves smashed
3 sprigs of fresh parsley
1 bay leaf
3 cups (1 pound) of sweet yellow corn kernel (5 to 6 ears)
½ pound of parsnips, peeled and coarsely chopped
Coarse sea salt
Freshly ground white pepper
6-7 cups of milk
2 ½ Tbs. of butter
1 cup of diced onion
1 celery stalk chopped
5 garlic cloves smashed
3 sprigs of fresh parsley
1 bay leaf
3 cups (1 pound) of sweet yellow corn kernel (5 to 6 ears)
½ pound of parsnips, peeled and coarsely chopped
Coarse sea salt
Freshly ground white pepper
6-7 cups of milk
In a stock pan let the butter melt over medium heat. Sauté the onion, celery, garlic, parsley and bay leaf until the onions are soft, about 5 minutes. Stir in the corn, parsnip and salt and pepper to taste. Sauté until the parsnips are tender, 20 minutes, stirring frequently. Stir in the milk and bring the mixture to a simmer. Simmer for 30 minutes. Let it cool down. Process in a blender and strain it. Since the corn has a lot of fiber, the straining can take a while, but it’s worth it.
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