CHICKEN SOUP WITH ASPARAGUS, PEAS, AND DILL

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Chicken Soup with Asparagus, Peas, and Dill image

Categories     Soup/Stew     Appetizer     Passover     Quick & Easy     Asparagus     Pea     Winter     Kosher     Dill     Simmer     Gourmet

Yield Makes about 13 cups

Number Of Ingredients 4

14 cups chicken stock
8 fresh dill stems (stripped of leaves) plus 3 tablespoons chopped dill leaves
1 1/2 lb asparagus, trimmed and thinly sliced diagonally, leaving tips intact
3 cups frozen baby green peas (1 lb; not thawed)

Steps:

  • Simmer stock with dill stems in a 4- to 5-quart saucepan, uncovered, until reduced to about 8 cups, 25 to 30 minutes. Discard dill stems. Add asparagus and peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes. Stir in dill leaves and season with salt and pepper.

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