Fish Soup with Summer Vegetables and Marigolds

Preparation info

  • serves


    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This is based on one of the few recipes in which Mrs Beeton uses flowers; two marigolds to flavour and colour a tureen of eel soup. Whilst she does not acknowledge the recipe’s origins, elsewhere one sees references to Jersey eel soup, a virtually identical recipe. Because of its gelatinous quality, conger eel was considered to be highly nutritious, rather like calf’s foot soup. However, eel is no longer widely available, and I have substituted other fish. In fact, this is