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.
Add Cooking New England to your Google Reader using this feed URL: http://blogs.yankeemagazine.com/cooking-new-england/feed/
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. 
This sounds great! And I really can’t imagine you heating up frozen mashed turnip… you know you can make it just like mashed poatoes? That’s one of my favorite dishes at Thanksgiving because I really only have it that one time each year.
Ah yes the turnip dish! when we get our giant 4lb heirloom next year, this is the dish to make!!
I have to try this…I didn’t know this recipe…thank you!!Ciao Flavia