1 (18 ounce) can diced celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced yellow bell pepper
1 cup diced red bell pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried minced onion
1 teaspoon ground black pepper
1 tablespoon red wine vinegar
salt, or to taste
1/2 cup white wine
1/2 cup cream
10 sprigs fresh mint, garnish with leaves
Place celery, green bell pepper, red bell pepper, yellow bell pepper, red bell pepper, oregano and basil in a large bowl and mix well. In a small bowl, mix vinegar and salt. Slowly whisk sauce into celery mixture while mixing in flour and broth. Reserve a small handful of sauce to garnish.