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. 
This looks delightful! Especially for this snowy Boston weather today 🙂
beantownbaker — March 7th, 2013 @ 4:59 pm
It’s snowy here in Cincinnati too. Not quite as snowy as Boston, but I’m not complaining about that!
This looks great! I love rutabagas and parsnips, especially in stews!
beantownbaker — March 7th, 2013 @ 4:59 pm
I was glad to try a recipe with rutabaga!
I hope the cruise was fun! This sounds like a great winter dish.
beantownbaker — March 7th, 2013 @ 8:45 pm
We had a blast on the cruise – wish we were still on it!