| 41. | Sprinkle basil, parsley and chervil over soup and serve cold.
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| 42. | 10 sprigs flat-leaf parsley, leaves only, coarsely chopped
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| 43. | 1 / 2cup chopped fresh Italian ( flat-leaf ) parsley
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| 44. | Chop the celery, green onions, green pepper and parsley.
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| 45. | 1 tablespoon minced fresh herbs, like parsley, thyme and basil
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| 46. | Seeds are harvested from an annual herb in the parsley family.
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| 47. | Add the remaining 2 { tablespoons of butter and the parsley.
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| 48. | Add garlic, lemon juice, pepper, salt and parsley.
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| 49. | Finish with butter, tomato and chopped parsley and serve immediately.
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| 50. | Add walnuts, parsley and Parmesan cheese; toss to coat.
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