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{{Infobox food
| name = Spring soup
| image = Spring_veggie_soup.jpg
| image_size = 250px
| caption = Spring vegetable soup
| alternate_name =
| country =
| region =
| creator =
| course =
| type = [[Soup]]
| served =
| main_ingredient = [[Asparagus]] or other spring [[vegetable]]s; [[broth]], [[chowder]], or [[Bisque (food)|bisque]]
| variations =
| calories =
| other =
}}
[[File:Spring pea soup with crème fraîche and bread.jpg#file|thumb|right|200px|Spring pea soup]]

'''Spring soup''' is a [[soup]] made with ingredients that are only in season for a short period during spring.<ref>Dipping, Caroline. (April 30, 2008) ''[[The San Diego Union-Tribune]]'' [http://www.signonsandiego.com/uniontrib/20080430/news_1f30readers.html "Spring soup has a limited season."] Section: Lifestyle; Page E2.</ref> Although [[asparagus]] largely characterizes spring soup,<ref name="bowl">Burckhardt, Ann. (April 3, 1988) [[Star Tribune]] ''Springtime soups that'll bowl you over.'' Section: Taste; Page 15E.</ref> spring soup may include just about any spring vegetable added to a [[broth]], [[chowder]], or [[Bisque (food)|bisque]].<ref>Parsons, Russ. (February 27, 2008) [[Los Angeles Times]] ''[http://www.latimes.com/features/food/la-fo-calcook27feb27,1,7713837.story The California cook: Ready to get fresh? A spring soup flirtation.]'' Section: Food; Page 1.</ref> Spring soup is popular largely because it includes fresh ingredients not seen for a while by the consumer.<ref>Snedaker, Kit. (May 23, 1994) [[New Jersey Record]] ''A bowl of spring's freshness.'' Page B3.</ref>

==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."<ref>Winnecke, Joycelyn. (April 17, 1999) [[Scripps Treasure Coast Newspapers|Vero Beach Press Journal]] ''Spring Soups: Bright, light, tested for taste.'' Section: Lifestyle; Page C4.</ref> Spring soups need lighter, brighter tastes and textures than their winter counterparts.<ref>Kapoor, Sybil. (May 13, 2007) [[The Sunday Times]] ''Liquid lunch;Cooking;Food & Drink.'' Section: Features; Page 48.</ref> 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.<ref>Bianco, Marie. (April 22, 1987) [[Newsday]] ''[https://news.google.com/archivesearch?hl=en&um=1&ie=UTF-8&tab=wn&q=A+spring+soup+needs+to+capture+the+essence+of+the+season+in+a+clean-tasting,+refreshing+broth+that+showcases+the+pure+flavors+of+these+ingredients Put some spring in your soup.]'' Section: Food; Page 3.</ref>

Ingredients used in spring soup include a [[purée]] of [[pea]], [[asparagus]], [[rapini]], and [[fennel]],<ref>Kates, Joanne. (June 2, 2007) [[The Globe and Mail]] ''Karuchie a real gamble.'' Section: Globe Style; Page L10.</ref> with asparagus being considered the quintessential spring vegetable to largely characterize spring soup.<ref name="bowl"/> Spring soups typically show a subtle green color to reflect spring.<ref>Scattergood, Amy. (March 15, 2006) [[Los Angeles Times]] ''[https://web.archive.org/web/20110524230742/http://pqasb.pqarchiver.com/latimes/access/1003264491.html?dids=1003264491:1003264491&FMT=ABS&FMTS=ABS:FT&date=Mar+15,+2006&author=Amy+Scattergood&pub=Los+Angeles+Times&desc=Simplicity:+let+it+rule%3B+Insanely+good+dishes+that+are+a+snap+to+make%3F+We+kid+you+not.&pqatl=google Simplicity: let it rule; Insanely good dishes that are a snap to make? We kid you not.]'' Section: Food; Page F1.</ref>

==History==
In 1828, ''[[The British Almanac]]'' provided [[Household management|housekeepers]]' information to add spring soup to a July menu.<ref>''[[The British Almanac]]'': By The Society for the Diffusion of Useful Knowledge (Great Britain). (1828) ''[https://books.google.com/books?id=UXQ3AAAAMAAJ&q=spring+soup+date:1821-1830 Housekeepers' Information]''</ref> In 1896, the [[Holland Society of New York]] published a spring soup recipe that included [[amontillado]], [[olives]], [[almonds]], [[chicken]], and [[radishes]].<ref>[[Holland Society of New York]] (1765) ''[https://books.google.com/books?lr=&num=100&as_brr=0&q=Spring+Soup.+AMONTILLADO.+Olives.+Almonds.+Radishes+Chicken+Halibut&btnG=Search+Books 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)</ref> 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]].<ref>[[Mary Foote Henderson|Henderson, Mary Foote]]. (1898) ''[https://books.google.com/books?id=vnAEAAAAYAAJ&dq=spring+soup&pg=PA85 Practical Cooking and Dinner Giving: A Treatise Containing Practical Instructions in Cooking.]'' Publishers: Harper & brothers.</ref>

==See also==
* [[List of vegetable soups]]

==Notes==
{{reflist}}

==References==
* Parsons, Russ. (February 27, 2008) [[Los Angeles Times]] ''[http://www.latimes.com/features/food/la-fo-calcook27feb27,1,7713837.story The California cook: Ready to get fresh? A spring soup flirtation.]'' Section: Food; Page 1

==External links==
* [https://www.flickr.com/search/?q=%22spring%20soup%22&w=all Spring soup photos]

{{Soups}}

[[Category:Vegetable soups]]
[[Category:Spring (season)]]

Spring soup - Revision history

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