Celery Soup With Lima Beans, Asparagus and Peas

2 teaspoons kosher salt
2 large bunches celery, trimmed and cut crosswise into 1/2-inch lengths
1 10-ounce package frozen baby lima beans, defrosted under warm running water
⅔ cup shelled peas or frozen baby peas, defrosted under warm running water
1 small bunch asparagus, woody portion of stem snapped off, remaining portion peeled and cut into 1-inch lengths
3 heaping tablespoons very thinly sliced scallion greens
Freshly ground black pepper, to taste
2 tablespoons finely chopped celery leaves
2 tablespoons coarsely chopped dill fronds

Nutritional Information
- Nutritional analysis per serving (4 servings)
  129 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 8 grams protein; 1261 milligrams sodium

4 generous first-course servings

To make the soup base, place two cups water and the salt in a medium saucepan. Bring to a boil. Add the celery. Return to a boil. Lower the heat and simmer, partially covered and stirring occasionally, for 35 minutes. Pass through the medium disk of a food mill or puree in a blender (if using a blender, work in a few small batches so the hot celery puree doesn’t burst out of the top).
To make the soup, in a medium saucepan bring the celery base to a boil. Add the lima beans and cook for 1 minute. Add the peas and asparagus. Cook 3 minutes, stirring occasionally. Add the scallions. Cook for 30 seconds. Remove from the heat. Season with pepper. Stir in the celery leaves and dill. Serve immediately.

1 hour