INGREDIENTS
3 cloves
Garlic
2 tsp
Oregano, Fresh
1
Oregano, Fresh Leaves
1
Russet potato, whole
1
Yellow onion, whole Medium
2 tbsp
Tomato paste
4 cups
Vegetable stock
2
jars (16 ounces each) roasted red peppers, Roasted
1/2 tsp
Black pepper
1 tsp
Kosher salt
2 tbsp
Olive oil
1 tbsp
Red wine vinegar
2 tbsp
Butter
1/2 cup
Heavy cream
1
Parmesan cheese, Grated
1/2 cup
White wine