Lemony Asparagus-Dill Soup
Hope everyone had a great weekend. Spring has been taunting us here in Boston. One week it’s sunny and warm. The next week it’s chilly and windy. I hear it’s supposed to warm up next week for one of our favorite days in Boston – Marathon Monday! But I’m getting ahead of myself.
It’s time again for another recipe from Yankee Magazine. This week, I used some fresh spring asparagus to make Lemony Asparagus-Dill Soup. Hubby and I really enjoyed this soup which is creamy, smooth, and full of the flavor of asparagus, dill, and lemon. Be sure to head over to Cooking New England to check out the full post.
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Edamame + avocado = winning my heart. We just planted our soy beans a few days ago so come August, I am all over this recipe!
beantownbaker — June 17th, 2013 @ 3:57 pm
Growing your own edamame sounds amazing. I’m just re-learning how to take care of a yard and dreaming of a garden at some point. I might have to try growing some too.
Wow, such an lovely salad with great combinations !