Spring soup celebrates fresh, seasonal ingredients and is typically light and delicate, in contrast to heavy winter soups. It can be served cold or hot and can include a variety of ingredients, with imagination being the limit.
Spring soup is a soup designed to showcase ingredients that come into season in the spring. Focus on using ingredients that are as fresh and flavorful as possible so consumers have a chance to celebrate the arrival of spring with new flavors. Especially in regions with harsh winters, a spring soup can be a welcome sight and a reminder that all winters must eventually come to an end.
These soups come in a variety of styles, but most are designed to be light and delicate, eaten for flavor rather than strictly for nutrition, in contrast to winter soups. Winter soups tend to be heavy and fortifying, meant to warm people up and provide them with plenty of nutrition, while a spring soup is lighter and more playful. In a sense, it is a celebratory soup, eaten to welcome the arrival of cool weather.
In its simplest form, a spring soup simply showcases a single ingredient, which can be pureed, included in a soup, cooked into a bisque, or served with a light broth. Asparagus soup is a well-known example of spring soup, but spring soups can also contain leeks, tender greens, carrots, peas, pea shoots, baby potatoes, and a wide variety of other ingredients. As a general rule, spring greens are tender and often a little sweet, enhancing the flavor of the soups in which they are served.
In many cases, a spring soup is served cold, serving as a refreshing soup. In particularly hot weather, a fresh spring soup can make a great lunch, and can also be served as an appetizer before a more complex meal, typically also with seasonally available vegetables. Spring soups can also contain fruit; a dessert soup made with new strawberries, for example, is classified as spring soup.
A spring soup can also be warm or hot, in which case it tends to be a bit heavier and more complex. Soups made with fresh spring greens, for example, can be quite rich, especially when served with added cheese or croutons and other dressings.
Imagination is the limit when making spring soup. The best way to make this soup is to visit a local farmer’s market or farm stand and pick up the ingredients that look the freshest. Starting with those ingredients as a base, you can think about the best type of soup broth to use for them, whether it’s a thick creamy soup, a light stock, an ethnically inspired base, or a fresh broth.
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