2 onions, chopped
2 carrots, peeled and chopped
1 clove garlic, peeled and chopped
1 teaspoon dried basil
1 bay leaf
1/2 teaspoon salt
1 tablespoon dried parsley
1 bay leaf
3 cups sour cream
1 (10.5 ounce) can diced tomatoes with green chile peppers
3 tablespoons olive oil
2 cups heavy cream
2 tablespoons dried basil
1/2 cup dry white wine
salt and pepper to taste
In a large skillet over medium heat, saute onions and carrots in the hot oil until tender. Stir in garlic, bay leaf, salt and 2 teaspoons of pepper. Reduce heat and simmer, stirring occasionally, until mixture thickens, about 5 minutes. Stir in cheese, tomatoes with green chile peppers and oil until well blended. Continue to simmer, covered, until thickened.
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