Garlic soup

AT A GLANCE

  • Serves 4 - 6 people

  • 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.

Topics:

GARLIC, PARSNIPS, WINTER, MAIN, CHEFS' RECIPES, NUTMEG, MODERN AUSTRALIAN, ALMONDS, LEEKS, EGGS, TURMERIC

Recipe:

PETE EVANS

Photography:

MARK ROPER

Styling:

DEBORAH KALOPER

FEATURED IN

Aug 2015

Aug 2015

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