- 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
- 1½ tbsp macadamia oil
- ¼ tsp ground turmeric
- 1For 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.
- 2Heat 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.
- 3Whisk 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.
- 4To serve, ladle soup into serving bowls, sprinkle with almonds and parsley, and drizzle with turmeric oil.