Guernsey Conger Soup is a traditional Channel Islands recipe (from Guernsey) for a classic soup of conger eel, leek and carrot in a milk base. The full recipe is presented here and I hope you enjoy this classic Channel Islands version of: Guernsey Conger Soup.
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Guernsey conger soup with caoots in a milk base served in a bowl
Ingredients:
675g of conger eel or a conger's head
1.8l of water
salt, to taste
2 chopped leaks or a chopped onion
finely chopped cabbage heart (optional)
3 carrots, chopped into large chunks
parsley and thyme
100g fresh peas
300ml of milk
1 tbsp cornflour
25g butter
Method:
Put the conger in a saucepan with 2l of water, add salt and bring to a boil.
Simmer for three hours then strain into a container.
Put the liquid back in the pan, add the leaks or onions, potatoes, parsley, thyme, peas and cabbage.
Boil over a gentle heat until the vegetables are tender (about 25 minutes).
Add the milk and cornflour and cook for two or three minutes, stirring so it does not go lumpy.
