- 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)
- 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.