Saving the Green in Green Vegetables

Bright green soups in Spring…or perhaps jade green pearls of peas, dark green asparagus, vibrant green dandelion leaves and young green spinach. What could be better to celebrate the season? Green simply defines Spring.

Green on the plate also makes Spring-time eating more appealing. But that lovely green vibe is not easy to preserve in cooking. Far too often, vivid green soups transform into unappetizing shades of grayish-green…and you might be left wondering how that happened.

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