Leek, Tomato and Garlic Soup
In a blender or a food processor, puree canned tomatoes & pass through a fine mesh sieve.
Heat oil in a large saucepot. Saute onion & leek with ginger & garlic until soft. Add vegetable stock, bay leaves, chilies & pinch of cayenne. Add tomatoes & tomato puree & bring to a boil. Reduce heat & simmer for 15 – 20 minutes. 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.)
Preheat oven to 350 degrees Fahrenheit.
On a baking sheet place sliced baguette. Brush each piece, both sides with olive oil. Place in oven and lightly toast until golden brown.
When croutons have cooled rub 1 side lightly with cut side of garlic. Set aside until ready to use.
In a fry pan over medium flame heat olive oil. Add garlic cloves and sauté until golden brown. Add honey and toss to coat. Continue to cook until a dark brown and garlic cloves are starting to caramelize. Add stock and continue to cook until garlic cloves become extremely soft. Remove from heat, allow to cool and refrigerate until ready to use.
In a small cup crack quail egg. In a non stick fry pan over medium heat, add a little oil. Carefully pour in quail egg and season the top with salt and pepper. Cook for 1 – 2 minutes or until desired doneness. In individual bowls, place a few pieces of roasted garlic. Pour soup over and finish with a crouton with quail egg on top. Drizzle on a small amount of olive oil and serve immediately.