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. 
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I am sending this to my friend Julie. She is always trying to come up with ways to get her hubby to eat veggies. Genius!
Yea, I’m glad my hubby eats veggies. I’m sure that if I had used the right chocolate these would have been awesome. They were just okay due to the unsweetened chocolate…
When I tried these last year I was so disappointed. Yours look much better. I think your “bumping up” helped to create a better product. Well done.
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