Spring soup

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


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]

See also[edit]


  1. ^ Dipping, Caroline. (April 30, 2008) The San Diego Union-Tribune "Spring soup has a limited season." Section: Lifestyle; Page E2.
  2. ^ a b 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.


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