Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Cornish early potatoes just about pip the Jersey Royals to the post when it comes to new season potatoes. They are both very different from each other but their appearance is a sure sign that spring is almost with us.
This soup uses all the bits of scallop that normally end up in the bin; scallop is an expensive shellfish and there should be very little waste. The skirt surrounding the eye of meat gives the base of the soup a great flavour.
4 large scallops, cleaned and skirt (frills) removed, reserved
1 small leek, roughly chopped and washed
A couple of good knobs of butter
300-400g Cornish earlies or new potatoes, cleaned and peeled
1 litre fish stock
2tbsp chopped parsley
2tbsp double cream
Salt and freshly ground black pepper
Wash the skirts of the scallops well under running cold water until there is no grit. Meanwhile gently cook the leeks in the butter for 2-3 minutes, stirring every so often, without colouring.
Roughly chop half of the potatoes and add to the pan with the scallop skirts and stock. Bring to the boil, season and simmer gently for 20 minutes then blend in a liquidiser until smooth then strain through a fine-meshed sieve and return to a clean pan.
Cut the remaining potatoes into 1cm chunks; add to the soup and simmer for 10 minutes or until they are cooked. Cut the scallop meat and roes into similar-sized pieces and add to the soup with the parsley and cream; simmer for a minute and re-season if necessary. Serve immediately.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments