Spring soup

thumb|right|200px|Spring pea soupSpring soup is a soup made with ingredients that are only in season for a short period during spring. [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.] Although asparagus largely characterizes spring soup,Burckhardt, Ann. (April 3, 1988) Star Tribune "Springtime soups that'll bowl you over." Section: Taste; Page 15E.] spring soup may include just about any spring vegetable added to a broth, chowder, or bisque. [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.] Spring soup is popular largely because it includes fresh ingredients not seen for a while by the consumer. [Snedaker, Kit. (May 23, 1994) New Jersey Record "A bowl of spring's freshness." Page B3.]

Characterization

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 " [http://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 " [http://pqasb.pqarchiver.com/latimes/access/1003264491.html?dids=1003264491:1003264491&FMT=ABS&FMTS=ABS:FT&date=Mar+15%2C+2006&author=Amy+Scattergood&pub=Los+Angeles+Times&desc=Simplicity%3A+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.]

History

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) " [http://books.google.com/books?id=UXQ3AAAAMAAJ&q=spring+soup+date:1821-1830&dq=spring+soup+date:1821-1830&lr=&num=100&as_brr=0&pgis=1 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) " [http://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) " [http://books.google.com/books?id=vnAEAAAAYAAJ&pg=PA85&dq=spring+soup#PPA85,M1 Practical Cooking and Dinner Giving: A Treatise Containing Practical Instructions in Cooking.] " Publishers: Harper & brothers.]

Notes

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

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