When green peas are available, add
Wash the head and tail of the conger thoroughly. Put them in a large saucepan, cover with water and add salt. Bring to the boil and simmer for 1 hour.
Remove the fish from the pan. Strain the liquid and return this to the pan, adding the cabbage, shallots, peas (if using), chopped mixed herbs, parsley and thyme, borage and marigold leaves. Simmer until the cabbage is tender.
Thicken the soup with the flour and cook for 5 minutes. Add the milk and butter and bring nearly to the boil. Throw marigold petals into the soup which is now ready to serve.
© 1988 Keith Floyd estate. All rights reserved.