In article
>,
Scooter > wrote:

> This year we seem to have found the perfect location for the herb
> garden. Hooray!--except the plants are growing so fast it's
> frightening. There's no such thing as too much basil, and so far we're
> keeping up with the cilantro and sage, but the parsley is becoming an
> issue. I never cooked much with parsley before (we planted it on a
> lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> (Yeah, I know we can always dry it and store it for some other time,
> but it's more fun to use it fresh.)
>
> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...
>
> Scooter



Slovak Pea and Potato Soup

Recipe By: Barb Schaller, 5-23-2011; I have posted this here several
times.

Serving Size: 4

2 quarts water
2 cups diced potatoes
1/3 cup chopped FRESH parsley
1 teaspoon salt
10 ounce pkg frozen peas (or 2 cups fresh)
3 tablespoons butter
1/3 cup minced onion
2 tablespoons flour

Bring water to boil; add potatoes, parsley and salt and cook for 10
minutes. Stir in peas. Brown onion in butter, stir in flour and brown
lightly (this mixture is called "zaprashka"); stir into soup to thicken
slightly. Cook until peas are done.

Notes: Cheap to make and very tasty! A lenten favorite.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller