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]
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]
