Chicken Soup with Asparagus, Peas, and Dill
Photo by Beatriz Da Costa
Ingredients
- 3 cups frozen baby green peas
- 1 ½ pounds asparagus
- 8 fresh dill stems (stripped of leaves)
- 14 cups chicken stock
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 d...
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