Spring soup

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]

Spring soup
Spring vegetable soup
TypeSoup
Main ingredientsAsparagus or other spring vegetables; broth, chowder, or bisque
Spring pea soup

Characteristics

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]

History

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]

See also

Notes
  1. Dipping, Caroline. (April 30, 2008) The San Diego Union-Tribune "Spring soup has a limited season." Section: Lifestyle; Page E2.
  2. Burckhardt, Ann. (April 3, 1988) Star Tribune Springtime soups that'll bowl you over. Section: Taste; Page 15E.
  3. Parsons, Russ. (February 27, 2008) Los Angeles Times The California cook: Ready to get fresh? A spring soup flirtation. Section: Food; Page 1.
  4. Snedaker, Kit. (May 23, 1994) New Jersey Record A bowl of spring's freshness. Page B3.
  5. Winnecke, Joycelyn. (April 17, 1999) Vero Beach Press Journal Spring Soups: Bright, light, tested for taste. Section: Lifestyle; Page C4.
  6. Kapoor, Sybil. (May 13, 2007) The Sunday Times Liquid lunch;Cooking;Food & Drink. Section: Features; Page 48.
  7. Bianco, Marie. (April 22, 1987) Newsday Put some spring in your soup. Section: Food; Page 3.
  8. Kates, Joanne. (June 2, 2007) The Globe and Mail Karuchie a real gamble. Section: Globe Style; Page L10.
  9. Scattergood, Amy. (March 15, 2006) Los Angeles Times Simplicity: let it rule; Insanely good dishes that are a snap to make? We kid you not. Section: Food; Page F1.
  10. The British Almanac: By The Society for the Diffusion of Useful Knowledge (Great Britain). (1828) Housekeepers' Information
  11. Holland Society of New York (1765) Year Book of the Holland Society of New-York By Holland Society of New York Vol. for 1886/87. Original from the University of Virginia. Digitized Aug 21, 2007. (Includes the Annual dinner of the Holland Society of New-York)
  12. Henderson, Mary Foote. (1898) Practical Cooking and Dinner Giving: A Treatise Containing Practical Instructions in Cooking. Publishers: Harper & brothers.

References


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