Easter dishes that are easy and elegant updates

Daniel Neman, St. Louis Post-Dispatch on

Published in Entertaining

I was looking instead for a pure asparagus flavor, only in soup form.

This dish was simple to make, too — nothing too complicated this Easter. I merely sautéed onion in butter, added asparagus for a minute and then simmered it in chicken stock until the vegetables were tender.

Then it all went into the blender, and in an instant I had one of the best and easiest soups I've ever made.

It was hugely satisfying when it was hot, and then I refrigerated what was left over.

You know what? It might taste even better cold.




Yield: 8 to 10 servings

5 pounds boneless leg of lamb

3 tablespoons strong Dijon mustard


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