Soups for Four Seasons
In the days before electrical refrigeration, soups were usually made with vegetables that were in season. Preparing and cooking soup took many hours. These four seasonal soups have meat as a base for flavoring, but the meat is never left in the soup to be eaten. Because of the long, slow cooking, all of the flavor is extracted and the meat discarded. INFORMATION BELOW FROM 1800s COOKBOOKS SPRING SOUPUnless your dinner hour is very late, the stock for this soup…