60 gmfat, such as chicken fat, duck fat, lard, tallow or coconut oil 90 gm(about 32) garlic cloves, coarsely chopped1onion, coarsely chopped1leek (white part only), coarsely chopped1.5 litres(6 cups) chicken stock1parsnip (220gm), peeled and coarsely chopped2pinches of ground nutmeg, or to taste4egg yolks60 ml(¼ cup) olive oil100 gmtoasted natural almonds, coarsely chopped2 tbspcoarsely chopped flat-leaf parsley Turmeric oil1½ tbspmacadamia oil¼ tspground turmeric
For turmeric oil, heat macadamia oil in a saucepan over very low heat. Add ground turmeric and simmer gently until well flavoured (10 minutes; be careful not to boil). Cool completely before serving. Turmeric oil will keep in an airtight container for 2 weeks.
Heat fat or oil in a large saucepan over medium heat. Add garlic, onion and leek, and sauté, stirring occasionally, until softened and fragrant (5-7 minutes). Add stock and parsnip, reduce heat to low and simmer uncovered until vegetables are tender (30-35 minutes). Purée soup in a blender or with a hand-held blender, then season to taste with nutmeg and sea salt.
Whisk egg yolks and olive oil in a bowl until smooth. Add a ladle of hot soup and whisk to combine, then pour egg mixture into the soup and stir gently over low heat until heated through (1-2 minutes; don’t let the soup boil or the yolks will curdle). Makes 1.75 litres.
To serve, ladle soup into serving bowls, sprinkle with almonds and parsley, and drizzle with turmeric oil.