Soup misses you. It remembers the days when it was your kitchen champion, when it kept you warm at night in the dead of winter. But the minute spring arrived, you abandoned it. You turned to salads, to everything grilled and blanched. You had a heartbreaking fling with pastas.

Despite your indiscretions, soup understands — and it wants to be your warm-weather love all the same. This spring, if you stop by the farmers' market, it will happily show off your seasonal haul. It will give you bowlfuls of creamy asparagus and bright, brothy ramps. It will be hot if you like — or chilled to keep you cool. And when you at last come home to soup, it will be right there waiting for you.

Justin Burdett's Chilled English Pea Soup with Garlic Cream & Pickled Ramps by Genius Recipes

Egg Drop Soup with Ginger, Chiles + Spring Peas by Caroline Wright

Chilled Roasted Beet and Carrot Soup with Parsley Lime Cream by Merrill Stubbs

Greek Lemon Soup — Avgolemeno by ChristineQ

Thai-Scented Asparagus Soup by Fig Test Kitchen

Acquacotta (Wild Greens and Bread Soup) by Emiko

Jane Grigson's Celery Soup by Genius Recipes

Lemon-Chicken & Pepe Soup by foxeslovelemons

This article originally appeared on 8 spring soups.

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