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/

Tweet Bookmark and Share

    Pin It

One Response to “Indian Spinach and Chickpeas”

  1. #
    Joelen — September 1, 2009 at 4:44 pm

    This looks delicious and a great vegetarian dish too!

Leave a Comment