FRESH PARSLEY
2 1/4 cups vegetable broth
2 cups chopped romaine lettuce
1 cup water
8 oz. peeled potatoes, diced
1/2 cup chopped fresh parsley
1/8 tsp white pepper
In saucepan combine broth, lettuce, water,
potatoes, and parsley. Bring to a boil.
Reduce heat and simmer 20 minutes. Add white
pepper. Process mixture in blender until pureed.
Return soup to saucepan; heat and serve. Serves 4.
Quick and Easy Ideas
Add 1/2 teaspoon crushed rosemary leaves to the
cooking liquid for potatoes, green beans, peas,
spinach, zucchini or cauliflower.
Rub a roast with crushed rosemary leaves for a
delightful aroma and flavor; use 1/2 to 3/4
teaspoon for a 4 pound lamb, beef or veal roast.
Sprinkle rosemary directly on the hot coals when
barbecuing lamb or beef; use about 1 tablespoon
rosemary leaves
Add 1/2 teaspoon crushed rosemary leaves to the
seasoned flour used to coat chicken before frying
Marinade or barbecue sauce for chicken or pork
can be varied by adding rosemary; use 1/4 to 1/2
teaspoon crushed leaves for each cup of sauce.
Stir crushed rosemary leaves into stews, chowders and
vegetable soups; use 1/4 teaspoon for each 4 servings.
