It’s a coincidence that I made soup meagre during Lent, but my timing was good, since in the 18th century this meatless soup was traditionally made in the latter part of Lent, when springtime greens were just becoming available.
Soup meagre is a very simple dish, thus the name. I assumed “meagre” was a French word, but it’s the British spelling of “meager,” from the Old French maigre. In the oldest recipe I could find (in the Ashfield Recipe Book, 1723*), sorrel, parsley, cabbage, and onions were boiled in water, after which dried bread, cloves, salt, and pepper were added. Then, because this is colonial cooking, half a pound of butter was added. The soup was then boiled for two hours. When the soup was made late enough in spring, peas were included as well. Continue reading