My husband planted some parsley - well actually quite a lot of it - it is the broad leaf variety. We also have the curly variety - which I use in soups (I usually put it into the freezer and keep until the winter). We have never had this type before and don't know if I can use it in soup and if not what can I use it for. Any advice much appreciated.
You can also make pesto primavera - handfuls of parsley, chives, oregano, mint, a smaller amount of sage/rosemary or other "harder" herb, finely chop and mush up together with olive oil and toasted pine or hazel nuts, and a handful parmesan or pecorino.
German potato soup. Boil floury potatoes in well-salted water, strain, retaining water, and put potatoes through a sieve. Season with pepper, more salt if required, and lots of butter and chopped parsley. Thin with some of the water if needed. Traditionally served with thick jam pancakes on the side. <drool>
We always have flat-leaf parsely, can't stand the curly stuff. It's lovely as a salad leaf in its own right but we get through tons of it as a general seasoning ie. in pasta sauces, risottos, etc. Delish!
really easy flat leaf parsley recipe penne pasta jar of tuna in olive oil (the nice stuff,.. not tinned in brine) red onions parsley lemons olive oil. cook your pasta drain the tuna, keep the oil and mix with lemon juice, salt, pepper. slice the red onion thinly, add to tuna... pick off the parsley leaves, chop slightly, mix into tuna. drain pasta, stir in tuna mix. There's no exact measurements to this, make to taste, but I use a lot of lemon and loads of parsley. The kids also love it