Soup Meagre is from the 18th century, and I don’t think there’s a definitive recipe, but to my knowledge (or in my imagination!) it’s a sort of hodgepodge of any green thing you can find. A spring tonic! Or, for my family this week, a fall tonic. There’s a lovely sort of cycle to the CSA that we belong to. It starts and ends with greens. Lots and lots of greens. Lettuces; spinach; arugula; wild, bitter little leaves. The autumn greens tend to be coarser and more bitter than the spring greens, but once you cook them they mellow out in no time. I think this is a pretty soup, and it’s surprisingly substantial, and wonderfully delicious. I always add yellow split peas, because they’re tasty, have a nice texture, and make a flavorful broth. But you can leave them out, or add any kind of legume you like.