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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