Ready to get fresh? Time to flirt with spring soups

A vivid emerald bisque with a texture so luscious you'd never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness of green garlic. A fragrant shrimp broth enlivened by artichokes and tender gnocchi perfumed with fresh spring herbs.

By Russ Parsons

February 27, 2008