Celery Soup With Lima Beans, Asparagus and Peas

• 2 teaspoons kosher salt
• 2 large bunches celery, trimmed and cut crosswise into 1/2-inch lengths
• 1 10-ounce package frozen baby lima beans, defrosted under warm running water
• 23 cup shelled peas or frozen baby peas, defrosted under warm running water
• 1 small bunch asparagus, woody portion of stem snapped off, remaining portion peeled and cut into 1-inch lengths
• 3 heaping tablespoons very thinly sliced scallion greens
• Freshly ground black pepper, to taste
• 2 tablespoons finely chopped celery leaves
• 2 tablespoons coarsely chopped dill fronds

1. To make the soup base, place two cups water and the salt in a medium saucepan.
2. Bring to a boil.
3. Add the celery.
4. Return to a boil.
5. Lower the heat and simmer, partially covered and stirring occasionally, for 35 minutes.
6. Pass through the medium disk of a food mill or puree in a blender (if using a blender, work in a few small batches so the hot celery puree doesn't burst out of the top).
7. To make the soup, in a medium saucepan bring the celery base to a boil.
8. Add the lima beans and cook for 1 minute.
9. Add the peas and asparagus.
10. Cook 3 minutes, stirring occasionally.
11. Add the scallions.
12. Cook for 30 seconds.
13. Remove from the heat.
14. Season with pepper.
15. Stir in the celery leaves and dill.
16. Serve immediately.

kosher salt, bunches celery, beans, peas, portion, very, freshly ground black pepper, celery, dill fronds

Taken from cooking.nytimes.com/recipes/5201 (may not work)