Roasted Asparagus and Cippolini Onion Bisque

Roasted Asparagus and Cippolini Onion Bisque

For the past couple of days I have been desperately looking for signs of spring.  Even though our winter here in the Rogue Valley has been relatively mild, I am ready for change.  As I look around my yard, I see that the lilacs have started to form buds, the willow tree is starting to change from brown to a light shade of green and my little crocuses started to flower. My koi fish who lay dormant for months are starting to surface and are swimming to the sides of the pond.  Spring is near…

Crocus

Spring brings wonderful vegetables such as asparagus, colorful chard, bright green spinach and tender lettuce.  I especially love asparagus.  Unfortunately, my husband hates asparagus. The poor man, I sometimes think that he suffers needlessly.  When Bruce married me he neglected to read the fine print that said “Tessa really doesn’t care what Bruce thinks about asparagus, she is going to cook it anyway”.   Luckily for my son, I taught him at an early age to always read the fine print :).

Fresh Asparagus

When selecting asparagus, always look for firm tightly closed tips.  If it does not look or feel fresh, it’s not.  Don’t bother buying it.

My Roasted Asparagus and Cippolini Onion Bisque is one fabulous way to serve asparagus when it is fresh and in season.  I oven roast the asparagus and cippolini onions and then blend it in a light chicken stock with potato and tarragon.  Cippolini onions are a variety of Italian onions that I recently found at my local food co-op.  They are mild in flavor and good for roasting. If you can’t find cippolini onions, use half an onion.  My Roasted Asparagus and Cippolini Onion Soup is a delightful first course or an easy lunch served alongside your favorite sandwich or salad.  Enjoy!  Tessa

Ingredients:

  • 3/4 pound asparagus spears (washed and woody part of stem removed)
  • 2 cippolini onions (peeled and quartered)
  • 1 tsp olive oil
  • salt to taste
  • 1 quart chicken stock
  • 1 white potato (peeled and diced)
  • 1/4 tsp dried tarragon leaves
  • pinch of white pepper
  • 1/2 tsp salt to taste

Preheat your oven to 400 degrees.  On a small baking sheet toss the asparagus and cippolini onion in the olive oil and salt.  Bake in the oven for about 35 minutes until tender.  Meanwhile in a medium sized sauce pan add your chicken stock, potato and spices.  Cook on medium heat until potato is tender.  Add your asparagus and cippolini onions to the pot.  Take a hand blender and blend until smooth.  Taste and correct your seasonings.  Dish up and serve.  Makes about 6 servings.

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16 thoughts on “Roasted Asparagus and Cippolini Onion Bisque

  1. Dee D.

    Spring hasn’t quite hit here yet, but I’m still waiting patiently haha :)
    You’re soup looks really delicious! Asparagus is one of my favorites will try this :)

    1. Tessa Post author

      Thank you Dee D.! After I finished the post today, it snowed… Ugh, so much for wishful thinking. Thank you for stopping by!

  2. amanda

    this soup looks amazing!! I am always looking for a new veggie soup to make-and this one looks super easy and super savory!! spring is definitely here in az already-it was 80 today and supposed to be tomorrow, but I’ll even eat soup in the 115 degree weather lol.

    1. Tessa Post author

      Thank you Amanda! I wonderful if this soup would be good chilled. Topped with cucumber and yogurt? Just a thought for that hot Arizona weather… Thanks for stopping by!

    1. Tessa Post author

      Hi Purabi! Thank you. I really liked the tarragon flavor. I would have used fresh but my tarragon has not poked through the soil yet :)!

    1. Tessa Post author

      Hi Angie! I can’t wait for asparagus season here in Southern Oregon. In mid spring, we can find the asparagus growing wild in local pear orchards.

  3. BR

    Owh, you’re so lucky to have spring just around the corner. Here in Finland, there is nearly no spring every year. We always take too long time to get rid of the mountains of snow every year, until we jump right to summer :D

  4. beti

    I must be really lucky, spring is know here, I mean it’s still winter but the weather is nice and it’s sunny all day, flowers are everywhere and the birds are singing almost like a movie haha perfect for this bisque

    1. Tessa Post author

      Hi Beti! I wish spring would get here soon! It snowed this morning on my way to work… Thanks for stopping by!

    1. Tessa Post author

      Hi Megan! I keep forgetting that you are in the Southern Hemisphere and your winter is our summer and vice versa. Thanks for stopping by!

  5. Jeanie

    The recipe looks yummy — and I can’t wait to try…

    However, only 2 cippolini onions? Our cippolini onions are very small — sized around a 50-cent piece. Do you have a weight or amount (in cups) that you’d recommend?

    1. Tessa Post author

      Hi Jeanie! Sounds like you may need 5 or 6 of that sized onion. Next time I write a recipe I will be much more specific. I’m so used to a handful of this, or a pinch of that or a couple of whathamacallits that I forget that ingredients vary not only locally but globally as well. Thank you for pointed that out! I appreciate you stopping by. I hope you enjoy the soup!

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