Organic Panificio Cafe's Sweet Corn And Parsnip Soup

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Los Angeles Times

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Ingredients

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

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