oven to 350 degrees. Grease the bottom of a medium-size roasting pan or
ovenproof skillet with the oil. Add the leeks and tomatoes and stir
lightly to coat the vegetables with the oil. Season with salt and
pepper. Roast the vegetables, stirring occasionally, for 30 minutes.
Remove the roasting pan form the oven and immediately pour the wine and
then the stock into the vegetables, scraping up any browned juices.
Working in batches, puree this mixture in a food processor or blender
soup to a medium-size saucepan and season to taste. Add the cream and
chives or parsley and simmer over low heat until slightly thickened,
10-15 minutes. Serve hot, topping each bowl with a sprinkling of chives,
a few croutons, and a spoonful of fresh tomato.