CHICKEN SOUP WITH SPRING VEGETABLES

This thyme-scented soup with asparagus and carrots makes a light and appealing springtime soup. You can make it up to 3 days ahead and keep it in the refrigerator but the asparagus will keep the best color and flavor if you cook it a short time before serving the soup. Serve the soup as is or add matza balls and the chicken meat for a heartier first course.

11/3 kg. chicken pieces, with bones
4 medium carrots, peeled and cut in
2-inch lengths
1 large onion, whole or sliced about
2 liters water
1 bay leaf
4 sprigs fresh thyme or 1/2 tsp. dried
1/2 kg. medium-width asparagus, peeled
salt and freshly ground pepper
1/3 cup chopped green onions
2 Tbsp. chopped parsley

Put chicken in a large casserole or pot. Add onion and bay leaf and cover ingredients generously with water. Bring to a boil. Skim excess foam from surface. Cover and cook over low heat 1 hour. Add carrots to casserole, cover and cook over low heat 45 minutes. Discard bay leaf. Skim fat completely from soup. (This is easier to do when soup is cold.) Remove skin from chicken, remove meat from bones and cut in strips; save for another meal or return chicken to soup. If making soup ahead, refrigerate it at this point.

Reheat soup if you made it ahead. Add asparagus and cook about 10 minutes or until just tender. Season to taste with salt and pepper. Stir in green onions and parsley. Makes about 6 servings.