CHICKEN SOUP WITH ASPARAGUS PEAS AND DILL

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Reference:

Gourmet, April 2003

Prep:

Active time: 25 min Start to finish: 4 hr (includes making stock)

Servings:

Makes about 13 cups.

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Submitted by:

Foodie

Ingredients

cups chicken stock

fresh dill stems (stripped of leaves) plus 3 tbsp chopped dill leaves

1/2 lb asparagus, trimmed and thinly sliced diagonally, leaving tips intact

cups frozen baby green peas (1 lb; not thawed)

Directions

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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