Chicken Soup with Asparagus, Peas, and Dill

Ingredients

• 1.5 lb asparagus trimmed thinly sliced
• 3 cups peas green frozen thawed (1 lb; not )
• 14 cups chicken stock see 
• 8  optional: dill fresh chopped (stripped of leaves)

Equipment

• sauce pan

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.
2. 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.