Chicken Soup with Asparagus, Peas, and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 13 |
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Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat peas during Passover; those from eastern European Jewish backgrounds do not. Feel free to omit the peas the soup is just as delicious without them. It's important to use a flavorful chicken stock for this recipe, so if you have a stash of homemade stock in your freezer, this is the time to use it. Active time: 25 min Start to finish: 4 hr (includes making stock) Ingredients:
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) |
Directions:
1. 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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