Instructions

1. Rinse and scrub the potatoes. Cut the potatoes into large chunks (4cm chunks) - peeling is optional; I don’t bother peeling.
2. Heat the oil in a heavy saucepan, such as a Dutch oven, and all the garlic and almonds and cook, stirring for about 5 minutes, until they’re browned but not burnt. Transfer the almonds and garlic to a bowl. Add the beef drippings to the pan and then toss in the potato chunks and stir until all of the potatoes are glistening and coated with the beef drippings. Add the beef stock and chicken stock (if using) and bring to a boil, skimming off any foam that rises to the top. Reduce heat and simmer.
3. Grind together the garlic and almonds, either in a mortar and pestle (my preference) or in a food processor. Grind to your preferred consistency (do you like chunks? Would you want to find almond bits in your soup? If not, grind it finely). Add most of it, reserving about 2 TBSP worth of the mixture, to the soup. Season the soup with salt and pepper, add the turmeric, and stir. Simmer, partially covered, for 30 minutes.
4. Some of the potatoes should have disintegrated into the broth now, and created a creamy soupy base. Add more stock or some water if it seems too thick, and if you want a creamier soup then mash some of the potatoes with a potato masher. Add the vinegar and reserved ground almond mixture and chopped parsley and stir - cook for another minute or so. Taste for seasoning and serve with bread.