Saving the Green in Green Vegetables
Bright green soups in spring…yes please. Maybe some jade green pearls of peas on your plate or dark green asparagus. And let’s not forget about brilliant green dandelion leaves and young spinach. Is there a better way to express the season on a plate or in a bowl? Green just defines spring.
Green food makes spring-time eating more appealing.
But here’s the problem, that lovely green vibe is not easy to preserve. Far too often, bright green soups turn into unappetizing shades of grayish-green that leave you wondering how that happened.
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