An emulsion, by definition, is a mixture of two or more liquids that cannot typically be mixed (i.e. oil and water). In my cooking experience, this is typically done by mixing the elements quite fast with either a spoon or a blender. A general guideline for the soup follows:
- chop a root vegetable (parsnip, carrot, etc.)
- chop half an onion
- smash two cloves of garlic
- toast and chop two chilies
Once the emulsification is made, you can heat it in a seasoned pan along with 2 tbsp. of tomato paste. This will serve as the base of the soup.
From here, you can add any veggies, herbs and/or condiments you choose. I made mine with chopped celery and onion along with some peas and soy sauce at the end. Bon Appetit!