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. 
Scallop mango salad is one of my favorites! Everytime it is on the menu somewhere I order it. I’ll have to try making it myself b/c this looks delicious!
I always have a hard time remembering to half recipes! This looks delicious – if you make it again with the mango chutney, you’ll have to let us know how it goes!
Regarding the olive oil, I highly recommend using an extra-virgin variety since those types of oils seem to enhance the flavors of the foods you add them to.
My favorite brand of olive oil is by Holy Food Imports.