Name: Chicken Soup with Asparagus, Peas, and Dill
Yield: Makes about 13 cups
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)

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Chicken Soup with Asparagus, Peas, and DillBeatriz Da Costa

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)

Recipe notes

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