Type | Soup |
---|---|
Main ingredients | Asparagus or other spring vegetables; broth, chowder, or bisque |
Spring soup is a soup made with ingredients that are only in season for a short period during spring. [1] Although asparagus largely characterizes spring soup, [2] spring soup may include just about any spring vegetable added to a broth, chowder, or bisque. [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 a purée of pea, asparagus, rapini, and fennel, [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 provided housekeepers' information to add spring soup to a July menu. [10] In 1896, the Holland Society of New York published a spring soup recipe that included amontillado, olives, almonds, chicken, and radishes. [11] In 1898, spring soup was defined as a soup having a stock with any spring vegetables added that have first been parboiled in water, with the soup often colored with caramel. [12]
Type | Soup |
---|---|
Main ingredients | Asparagus or other spring vegetables; broth, chowder, or bisque |
Spring soup is a soup made with ingredients that are only in season for a short period during spring. [1] Although asparagus largely characterizes spring soup, [2] spring soup may include just about any spring vegetable added to a broth, chowder, or bisque. [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 a purée of pea, asparagus, rapini, and fennel, [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 provided housekeepers' information to add spring soup to a July menu. [10] In 1896, the Holland Society of New York published a spring soup recipe that included amontillado, olives, almonds, chicken, and radishes. [11] In 1898, spring soup was defined as a soup having a stock with any spring vegetables added that have first been parboiled in water, with the soup often colored with caramel. [12]