 Spring vegetable soup | |
| Type | Soup |
|---|---|
| Main ingredients | Asparagus or other springvegetables;broth,chowder, orbisque |
Spring soup is asoup made with ingredients that are only in season for a short period during spring.[1] Althoughasparagus largely characterizes spring soup,[2] spring soup may include just about any spring vegetable added to abroth,chowder, orbisque.[3] Spring soup is popular largely because it includes fresh ingredients not seen for a while by the consumer.[4]
Where winter soups are hearty to "warm and fortify", spring soups aim to celebrate "new skies and freshness" by being "delicate and light, pretty and promising."[5] Spring soups need lighter, brighter tastes and textures than their winter counterparts.[6] A reason for this is that spring soups "capture the essence of the season in a clean-tasting, refreshing broth that showcases the pure flavors" of its ingredients.[7]
Ingredients used in spring soup include apurée ofpea,asparagus,rapini, andfennel,[8] with asparagus being considered the quintessential spring vegetable to largely characterize spring soup.[2] Spring soups typically show a subtle green color to reflect spring.[9]
In 1828,The British Almanac providedhousekeepers' information to add spring soup to a July menu.[10] In 1896, theHolland Society of New York published a spring soup recipe that includedamontillado,olives,almonds,chicken, andradishes.[11] In 1898, spring soup was defined as a soup having a stock with any spring vegetables added that have first beenparboiled in water, with the soup often colored withcaramel.[12]
