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. 
looks great!!
yum! this looks so delicious!
What a great idea. These looks great! Especially with the balsamic glaze.
Those look great! I am so glad that you liked them 🙂
Hi! I’m a fellow nestie and you’ve been tagged!
http://emas-edible-experiments.blogspot.com/2008/02/tag-youre-it.html
This is a great recipe! I love how you combine spaghetti squash with spinach, it’s such a wholesome, low-carb twist. Thanks for sharing, I’ll definitely try this in my next meal.