Recipes Collection

White Asparagus Cheddar Soup With Parsnip Crisps

45 minutes Difficulty:
Categories: Vegetarian

Yields: 3 gallons


  • 5 lbs White Asparagus, 1” chopped
  • 1/2 lbs Parsnip, peeled and  1” dice
  • 1/2 lbs Parsnip Peelings
  • 1/2 lbs Celery, 1” dice
  • 1 lbs White Onion, 1” dice
  • 2 tbs Minced garlic
  • 1.5 lbs Shredded White Cheddar
  • 1/4 lbs Cream Cheese
  • 1/4 lbs Unsalted Butter softened
  • 6 qt Water
  • 3 tbs Sea Salt
  • 1 tbs Black Pepper



In a large stockpot, melt the butter and sauté the garlic until it starts to bubble. Add the diced onion, celery, parsnips, and asparagus, cooking on medium heat and occasionally stirring until the onions start to turn translucent. Pour the water, salt, and pepper into the pot and stir until incorporated. Bring the soup to a boil and maintain for 10-15 minutes. Turn the heat low and simmer for an additional 10-15 minutes. While the soup is cooking, this is a good time to make the parsnip crisps. In a small deep pot add 3 cups of cooking oil and heat to 350 degrees. Add a handful of parsnip peelings and stir until the oil has covered them completely. Fry until lightly brown and remove from oil. Sprinkle with salt and drain on a paper towel. Turn off the heat and let the soup cool for a few minutes. In a high-powered blender add a small amount of soup and blend until creamy. Repeat until all the soup is blended. Add the blended soup to a new stockpot on low heat and slowly add the white cheddar and cream cheese, stirring constantly. Finish the soup with a few cracks of black pepper and a few parsnip crisps.

Enjoy it!