History
In 1828, The British Almanac provided housekeepers' information to add spring soup to a July menu. In 1896, the Holland Society of New York published a spring soup recipe that included amontillado, olives, almonds, chicken, and radishes. 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.
Read more about this topic: Spring Soup
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