MENU
 
 
 
 

  • Leek, Tomato And Garlic Soup

    0 votes
    Leek, Tomato And Garlic Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 24 ounce roma tomato, canned
    • 1 lt peeled seeded and diced tomato
    • 2 Tbsp. extra virgin olive oil
    • 1 x onion, finely, minced
    • 5 x leek, finely, minced, and, washed
    • 1/2 x inch ginger, peeled, and, chopped, finely
    • 1 tsp chopped garlic
    • 1 lt vegetable stock
    • 3 x Bay Leaf
    • 1 x Thai red chili, cut in half
    • 1 pch cayenne Croutons
    • 1 x baguette, cut in 1/4-inch thick slices
    • 1/4 c. extra virgin olive oil
    • 2 clv garlic, sliced in half Roasted Garlic
    • 1 c. cloves of garlic, peeled
    • 2 Tbsp. extra virgin olive oil
    • 2 Tbsp. honey
    • 1/2 c. vegetable stock

    Directions

    1. In a blender or possibly a food processor, puree canned tomatoes & pass through a fine mesh sieve.
    2. Heat oil in a large saucepot. Saute/fry onion & leek with ginger & garlic till soft. Add in vegetable stock, bay leaves, chilies & healthy pinch of cayenne. Add in tomatoes & tomato puree & bring to a boil. Reduce heat & simmer for 15 - 20 min. Season to taste. Remove bay leaves & chili. Adjust seasoning. (Optional for a smooth soup; puree soup in food processor & pass through a fine mesh sieve.)
    3. Croutons:Preheat oven to 350 degrees Fahrenheit.
    4. On a baking sheet place sliced baguette. Brush each piece, both sides with extra virgin olive oil. Place in oven and lightly toast till golden.
    5. When croutons have cooled rub 1 side lightly with cut side of garlic. Set aside till ready to use.
    6. Roasted Garlic:In a fry pan over medium flame heat extra virgin olive oil. Add in garlic cloves and saute/fry till golden. Add in honey and toss to coat. Continue to cook till a dark brown and garlic cloves are starting to caramelize. Add in stock and continue to cook till garlic cloves become extremely soft. Remove from heat, allow to cold and chill till ready to use.
    7. To Serve:In a small c. crack quail egg. In a non stick fry pan over medium heat, add in a little oil. Carefully pour in quail egg and season the top with salt and pepper. Cook for 1 - 2 min or possibly till desired doneness. In individual bowls, place a few pcs of roasted garlic. Pour soup over and finish with a crouton with quail egg on top. Drizzle on a small amount of extra virgin olive oil and serve immediately.

    Similar Recipes

    Leave a review or comment