Parsnip & Cumin Soup with Poached Haddock

23/01/2012 0 Comment(s) General News,



700g Parsnip
800ml Milk
200ml Cream
7g Cumin Seeds (roasted)
50g Butter
200g Smoked Haddock



1. Firstly, poached the haddock in the milk for 5-6 mins until cooked through. Remove the haddock and leave until serving.

2. Roast off the cumin seeds for 2 mins and add to milk, bring back to the boil and simmer for 5 mins to infuse. Peel and finely slice the parsnip and sweat them off in a saucepan with the butter.

3. When completely soft, add the milk and cream bring to the boil and blend until smooth.

4. Serve with flaked haddock mixed through.