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. 
YUM YUM YUM!
These look so good. Can’t wait to make these once it finally starts feeling like spring around here!
I love veggie burgers, this looks like a fantastic dinner option!
definitely delicious! i’ve been meaning to make a batch of burgers that I can stash in the freezer… these might have to be it 🙂
Dam from the look is so yummy .Cant wait to get it in my stomach.Thanks mate for such a dish…
This is a wonderful idea. I have never thought of using sweet potatoes in veggie burgers and I am thinking about it now.
beantownbaker — September 2nd, 2014 @ 7:10 pm
Definitely check them out. Sweet potato veggie burgers are where it’s at!
I’ve tried these and love them! however, how do you make them look so good and stay together? Mine are really wet (even after adding a lot more flour) and stick like crazy to my skillet. Any suggestions?
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