Lemony Asparagus-Dill Soup

Tuesday, April 10, 2012

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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Soup

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6 Responses to “Spinach with Pan Roasted Red Peppers and Goat Cheese”

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ellysaysopa — January 17, 2011 at 6:58 pm

Looks delicious! Glad you liked it, and love the goat cheese swap. 🙂
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kitchenmisfit — January 18, 2011 at 2:45 am

This looks great! I love spinach and this is a nice twist!
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Daisy — January 18, 2011 at 2:30 pm

what a bright tasty looking dish!
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Shannon — January 18, 2011 at 7:39 pm

love those pictures, so bright! and definitely a delicious dish, so much of my favorite things 🙂
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wgfoodie — January 22, 2011 at 2:35 pm

Mmm spinach and goat cheese. One of the best combos… EVER. haha 🙂
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sheila @ Elements — January 22, 2011 at 6:44 pm

My honey and I can’t get enough spinach, and while we’ve made something similar to what you made, we’ve never tried it with the pan roasted peppers. That sounds like the perfect addition!!! I just know I’d love it! 🙂