Spring Pea Soup with Asparagus and Potatoes

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 ¼-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 ½-inch pieces
• ½ bunch asparagus, tips separated, stalks cut into ½-inch pieces
• Coarse salt and freshly ground pepper
• 2 tablespoons fresh dill, for serving

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