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Garlic soup

You'll need

60 gm fat, such as chicken fat, duck fat, lard, tallow or coconut oil 90 gm (about 32) garlic cloves, coarsely chopped 1 onion, coarsely chopped 1 leek (white part only), coarsely chopped 1.5 litres (6 cups) chicken stock 1 parsnip (220gm), peeled and coarsely chopped 2 pinches of ground nutmeg, or to taste 4 egg yolks 60 ml (¼ cup) olive oil 100 gm toasted natural almonds, coarsely chopped 2 tbsp coarsely chopped flat-leaf parsley   Turmeric oil 1½ tbsp macadamia oil ¼ tsp ground turmeric


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • To serve, ladle soup into serving bowls, sprinkle with almonds and parsley, and drizzle with turmeric oil.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Aug 2015

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