 Spring vegetable soup | |
| Type | Soup |
|---|---|
| Main ingredients | Asparagus or other spring vegetables; broth, chowder, or bisque |
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]
Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Teochew's and Fujian's culture, language, and their geographic proximity to each other. However, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique.
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort food.
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Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.
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Pickle soup is a style of soup prepared with various types of pickled vegetables. Dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Some versions use grated dill pickle in their preparation. Some restaurants in the United States offer the dish to their patrons, such as Polish grocery stores and restaurants in Chicago's south side.
Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include acquacotta con funghi and acquacotta con peperoni.
Garmugia, also referred to as gramugia, is an Italian soup originally from the town of Lucca, Tuscany. The soup's use in the cuisine of Lucca dates back to the 17th century. Garmugia has been described as "a hearty soup" that is "unknown outside of the province" in Italy.
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Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth.
Hui mian is a Henan-style noodle soup. The ingredients used in the dish vary across different cities and restaurants. Typically, hui mian is made with lamb bones and a range of Chinese herbs, such as lycium chinense and star anise. However, kelp, tofu, coriander, quail eggs, chili oil, sugar, garlic, and minced peppers are also common ingredients.
Brenebon soup or bruinebonensoep is a kidney beans soup commonly found in the Eastern Indonesia, more often specifically associated with Manado cuisine of North Sulawesi. The soup is made from kidney beans with vegetables served in broth seasoned with garlic, pepper, and other spices.
