Name: Garlic soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 - 6
Ingredients: 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

Garlic soup

Pete Evans shares a simple yet delicious recipe for garlic soup with a turmeric oil. Save it for a cold winter night.

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Serves 4 - 6

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

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

Method

Main

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.

Pete Evans

Styling by Deborah Kaloper