[3] Spring soup is popular largely because it includes fresh ingredients not seen for a while by the consumer.

"[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.

[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.