Chicken Soup with Asparagus and Dill
Source of Recipe
Internet
List of Ingredients
7 cups chicken stock
4 fresh dill stems
3/4 pounds fresh asparagus
salt & pepper to taste
Recipe
In a large soup pot, bring the chicken stock to a simmer, uncovered. Strip the leaves from the stems and reserve 1-1/2 tablespoons of leaves.
Place the stems in the stock and reduce to 4 cups.
While the stock is reducing, trim the asparagus by removing the tough ends. Slice the asparagus diagonally into 3 inch pieces.
When the stock is reduced, remove the dill stems and add the asparagus to the stock, and bring to a boil. Reduce the heat and simmer the asparagus for approximately 3 minutes.
Add the reserved dill leaves, taste and adjust seasonings. Serve immediately.
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