Saving the Green in Green Vegetables

I want bright green soups in spring. And yes, I also want little green pearls of peas on my plate. And dark green asparagus. And I don’t want to forget about brilliant green dandelion leaves and young spinach.

I can’t think of a better way to wipe clean the dull stains of last winter than filling my plate or bowl with vibrant green food; it revitalizes my spirit.

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 leaves one wondering how that

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