Conger Soup

Preparation info

  • Difficulty


  • Serves


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.


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


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.