2 tablespoons parsley, chopped
- Remove the husks and the silk strings from the corn. Brake the cobs in half. Stand the flat end of each half on a cutting board. Grab your knife in one hand and with the other hand hold the top of the corn cob firmly, in order to steady it. Use the knife to scrape off the the kernels, and keep rotating the cob until all the kernels are scraped off. With the flat end of the knife scrape off any bits of corn remaining on the cob. Alternately, you can use a vegetable peeler to scrape off the bits. Reserve the kernels. Do not discards the corn cobs, they're going to be put to use!
- Place the milk in a saucepan. Add the corn cobs. Bring the milk to a boil, lower the heat and cook for 5 minutes. Turn off the heat, set the saucepan aside, but let the corn cobs steep in the milk.
- In a large Dutch oven heat the olive oil. Add the chopped onion, the red peppers and the garlic. Cook stirring for about 5 minutes.
- Add the potatoes, zucchini, celery, carrot and corn kernels. Cook stirring for 10 minutes.
- Add the broth, the milk, the corn cobs and all the herbs.
- Cook for about 30 to 40 minutes, until all the vegetables are soft. Season with salt and pepper.
- Turn off the heat, remove the bay leaves and corn cobs and discard them.
- Using an immersion blender puree the soup.
- Ladle into soup bowls, garnish with scallions and serve.