spring soup

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."Winnecke, Joycelyn. (April 17, 1999) Vero Beach Press Journal Spring Soups: Bright, light, tested for taste. Section: Lifestyle; Page C4. Spring soups need lighter, brighter tastes and textures than their winter counterparts.Kapoor, Sybil. (May 13, 2007) The Sunday Times Liquid lunch;Cooking;Food & Drink. Section: Features; Page 48. 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.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.

Ingredients used in spring soup include a purée of pea, asparagus, rapini, and fennel,Kates, Joanne. (June 2, 2007) The Globe and Mail Karuchie a real gamble. Section: Globe Style; Page L10. with asparagus being considered the quintessential spring vegetable to largely characterize spring soup. Spring soups typically show a subtle green color to reflect spring.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.

In 1828, The British Almanac provided housekeepers' information to add spring soup to a July menu.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] In 1896, the Holland Society of New York published a spring soup recipe that included amontillado, olives, almonds, chicken, and radishes.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) 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.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.

• List of vegetable soups

{{reflist}}

• 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

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

{{Soups}}

Category:Vegetable soups

Category:Spring (season)