Conger Soup

Name: Conger Soup
Yield: Serves 4
Ingredients: Head and tail of 1 conger eel; Salt; 2 pints (1 litres) milk; 2 dessertspoons plain flour; Marigold flower petals; 1 oz (25 g) butter; Parsley and thyme, chopped; Marigold leaves, chopped; Borage leaves, chopped; 2 shallots, thinly sliced; 1 small cabbage, shredded; 1 bunch Mixed fresh herbs, chopped; 8 oz (250 g) peas, shelled (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

When green peas are available, add 8 oz (250 g) of these to the soup to improve the flavour.

Ingredients

Head and tail of 1 conger eel
Salt
1 small cabbage, shredded
2 shallots, thinly sliced</

Starter
Pescatarian
Soup

Method

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.

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