Garlic soup

1.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.

2.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.

3.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.

4.To serve, ladle soup into serving bowls, sprinkle with almonds and parsley, and drizzle with turmeric oil.