Ingredients
2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, thinly sliced, washed well, and drained
1 stalk celery, thinly sliced
1 carrot, finely chopped
4 cups low-sodium chicken broth
1 piece (about 2 inches) Parmesan rind
4 ounces baby potatoes, scrubbed and cut into 1/4-inch rounds
1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
8 ounces sugar snap peas, trimmed and cut into 1/2-inch pieces
1/2 bunch asparagus, tips separated, stalks cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons fresh dill, for serving
Preparation
Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.
