 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.
Chaoshan 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. Chaoshan cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other. However, Chaoshan cuisine is also influenced by Cantonese cuisine in its style and technique.
Minestrone is a thick soup of Italian origin made with meats, vegetables, and pasta. Ingredients include beans, onions, celery, carrots, leaf vegetables, stock, parmesan cheese and tomatoes.
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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 grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is 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.
Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid. The dumplings are either rolled out flat, dropped, or formed into a ball.
Soondubu-jjigae is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (soondubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood, optional meat, and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan.
Doenjang-jjigae, referred to in English as soybean paste stew, is a Korean traditional jjigae, made from the primary ingredient of doenjang, and additional optional ingredients vegetables, seafood, and meat. It is one of the most iconic and popular traditional dishes in Korean cuisine, and is often eaten regularly regardless of occasion or time of day. Doenjang-jjigae was initially made with home-made doenjang; however, due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-made doenjang instead as their ingredient. From traditional to modern Korean cuisine, doenjang has become one of the most frequently used jang (sauce/paste). It is claimed as a national dish.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews.
Bún ốc is a Vietnamese dish originating from Hanoi, Vietnam. Roasted or boiled snails, may be eaten first as an appetizer. Snail congee is called cháo ốc, and canh ốc chuối đậu, is a thin snail soup with green banana, fried tofu and tía tô.
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 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.
