Chicken soup with asparagus, peas and dill

4 servings

30 minutes

Chicken soup with asparagus, peas, and dill is a delicate and aromatic dish of European cuisine that combines the lightness of spring vegetables with the richness of chicken broth. This soup draws from traditional recipes where fresh seasonal ingredients reveal their natural depth of flavor. Asparagus adds a tender crunch to the dish while green peas provide a sweet freshness. Dill complements the composition with its bright, spicy notes. Light yet nourishing, it is perfect for family dinners as well as refined gastronomic moments. The soup can be served with crusty bread or thin slices of baguette, making it even more satisfying. Ideal for the spring and summer seasons when one craves something fresh, light, and healthy.

Energy value per serving

• Calories: 228.6
• Proteins: 25g
• Fats: 4.2g
• Carbohydrates: 27.1g

Ingredients

• Dill: 8 stem
• Chicken broth: 14 glass
• Fresh asparagus: 700 g
• Frozen green peas: 450 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Clean the dill stems of greens and place them in a pot with broth. Bring to a boil without covering and simmer for about 25-30 minutes until the volume reduces to 8 cups. Remove the dill stems.

   Required ingredients:

   • Dill: 8 stems
   • Chicken broth: 14 glasss

2. Add diagonally sliced asparagus and peas, and bring to a boil, partially covered. Reduce heat and cook uncovered until asparagus is slightly tender, about 3 minutes.

   Required ingredients:

   • Fresh asparagus: 700 g
   • Frozen green peas: 450 g

3. Add 3 tablespoons of finely chopped dill, season with salt and pepper to taste.

   Required ingredients:

   • Dill: 8 stems
   • Salt:  to taste
   • Ground black pepper:  to taste