chicken soup with asparagus, peas, and dill

Print |  Share with Friends |  Discuss this recipe |  Alter this recipe

Filed Under:jewish, quick, poultry, spring, passover, soup, chicken,

Servs: 13  Prep: 25m  

0

Yummies

Yummy!
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   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 cup

Instructions

  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.

Tell your friends about Ronaldo Mendez »

Ronaldo Mendez

21 Recipes

0 Videos

1 Friends

Location: CLEVELAND, OH
Report this person

Give this recipe a Review »

Select a beverage to pair with this recipe »

Other Recipes You Might Like!

(more)

(more)

(more)

(more)

Popular Searches:

old fashion fudge chicken cool whip jello mold snickerdoodle key lime