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 6 to 7 cups milk, more as desired Raw sugar, to taste if desired Mascarpone, for garnish

Step 1 In a 4-quart, heavy-bottom soup pot, melt the butter over medium heat. Saute the onions, celery and garlic along with the parsley sprigs, thyme and bay leaf until the onions are soft, about 5 minutes, stirring frequently.

Step 2 Stir in 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.

Step 3Stir in the milk and bring the mixture to a simmer. Simmer for 30 minutes.

Step 4Puree the soup using an immersion blender, or in stages using a standing blender, then strain.

Step 5Adjust the seasoning to taste and sweeten if desired with raw sugar. This makes about 7 cups soup.

Step 6Serve warm, with a small dollop of mascarpone and a sprinkling of chopped parsley.

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