2.5 LBS Rutabaga, cubed
1.25 LBS Carrots, cubed
6 C stock.
1 LG Onion, Diced
2 TBS Penzeys Bouquet Garni
1/2 tsp salt (to taste)
1/2 tsp freshly ground pepper (to taste)
2 cloves garlic, chopped.
Crockpot on low for 8-12 hours. Using an immersion blender, blend about half into a purree, or remove 1/2 to blender and return to pot.
serve with cooked tortellini.
1.25 LBS Carrots, cubed
6 C stock.
1 LG Onion, Diced
2 TBS Penzeys Bouquet Garni
1/2 tsp salt (to taste)
1/2 tsp freshly ground pepper (to taste)
2 cloves garlic, chopped.
Crockpot on low for 8-12 hours. Using an immersion blender, blend about half into a purree, or remove 1/2 to blender and return to pot.
serve with cooked tortellini.
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