Asparagus and barley soup with lemon and dill from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 119) by Christopher Kimball

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Notes about this recipe

  • et12 on May 24, 2025

    I wasn’t blown away but this makes for a pleasantly light soup that is substantial enough for a meal. Good lemon and dill flavours.

  • Zosia on February 27, 2023

    Fantastic soup. I replaced half the asparagus with peas, and since I was making it in advance, blanched both and added to the soup just before serving.

  • Blondelectual on July 17, 2022

    Fantastic recipe, incredible flavors. It’s my maiden recipe from this book and I am super excited for what comes next. I used dry dill instead of fresh, and it was so good I added way more than I originally intended to. Also fresh cracked black pepper is a must in this, should be added at serving time.

  • Maefleur on March 03, 2022

    We took advantage of a sale on asparagus this week and I was so happy to see this recipe. The addition of the dill and lemon at the end brought it all together. A lovely light, bright soup.

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