Heat oil in
large soup pot. Sautee leeks, garlic, and salt until garlic is golden.
Stir in flour and cook for 2-3 minutes longer, stirring constantly.
Slowly stir in tomatoes, tomato juice, and stock and cook until mixture
thickens. Add honey and tarragon, and simmer, covered for 10 minutes.
Add red wine and serve immediately.
A rich dairy
free stew, brimming with tomatoes, flavorful leeks, fresh tarragon, and
a whisper of honey and red wine. Perfect for snowy winter days.