Parsnip and Smoked Haddock Soup recipe

Melt the butter in a pan and add the onion, garlic and parsnips. Stir to coat in butter, then add a splash of water and reduce to a very low heat. Cover and sweat for 20 minutes. Add a splash of water every so often to prevent the vegetables from burning. Put half the stock or water into a pan and bring to the boil. Reduce the heat and poach the fish in this liquid until just cooked (about 5 minutes). Drain and reserve the poaching liquor.

Break the fish into big flakes, carefully removing any remaining bones. Once it is cool, refrigerate. Stir the cumin into the parsnips and cook for 1 minute. Season, add the fish poaching liquor, the remaining stock or water and bring to the boil. Reduce to a simmer and cook until the parsnips are soft. Leave to cool.

Purée the soup in a food processor. Add the milk or cream and fish and check the seasoning. Reheat gently and serve with a sprinkle of parsley or chives, if you wish, and add a swirl of cream to each bowl.