Chicken Soup with Asparagus, Peas, and Dill

• 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)

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

chicken stock, dill, frozen baby green peas

Taken from www.epicurious.com/recipes/food/views/chicken-soup-with-asparagus-peas-and-dill-107959 (may not work)