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." Spring soups need lighter, brighter tastes and textures than their winter counterparts. 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.
Ingredients used in spring soup include a purée of pea, asparagus, rapini, and fennel, with asparagus being considered the quintessential spring vegetable to largely characterize spring soup. Spring soups typically show a subtle green color to reflect spring.
Read more about this topic: Spring Soup