Spring has been teasing us here in Boston the last few weeks and months. We had some early warm days only to be reminded that it was still winter. More recently, we’ve been having some nice sunny days interspersed with windy chilly days. After such a mild winter, I’m not complaining.
This lemony asparagus soup provides a great compromise between winter and spring. Featuring vibrant spring produce and the comforting warmth of soup, this is the perfect recipe for this time of year. I really enjoyed the brightness provided by the lemon and dill in the recipe.
I followed the recipe with one small exception. Instead of reserving the tips of the asparagus from all 3 pounds, I only reserved the tips from 1 pound of asparagus. The rest of the tips went into the pot with the chicken broth. One other thing to note about this recipe. It’s going to make a couple dirty dishes. Your efforts (and dirty dishes) will be greatly rewarded with a delicious bright creamy spring soup.