Soups parsley

Parsley (Parsley Flakes). The dried leaves of Petroselinum hortense syn. P. crispum (Mill) (UmbeUiferae), are from a hardy biennial, native to the Mediterranean region and now cultivated commercially in the United States and southern Europe. The aroma is green and the flavor is pleasant, characteristic, and nuld. Parsley is used for the seasoning of fish, meats, soups, salads, etc. Parsley seed, the dried ripe fmit of the parsley herb, has an aroma and flavor less pronounced than the leaves. 

The oleoresin of parsley provides a flavour characteristic of the entire plant, and is used in chicken- and potato-soup bases, salad dressings, meatball seasonings, etc. Extraction by CO2 of Austrian parsley seed yields about 15% with extraction conditions of 450 bar and 65°C. 

Parsley is a biennial herb, native to Southern Europe and Western Asia. The finely chopped leaves are used as flavouring in Central Europe, similar to the use of coriander leaves, in sauces, soups, stuffing, rissoles, minces, etc., and also sprinkled over vegetables or salads. In addition to the leaves, the stems are also dried and powdered, both as a culinary colouring and as a dye. The roots of... 

Saute the onion and scallion in the olive oil for about 3 minutes in a large pot. Add the carrots and saute for another 3 minutes. Add the broth and all the ingredients except the peas, parsley, tomatoes, spinach, and macaroni. Bring everything to a boil, lower the heat, and simmer the soup for 1 hour. Add the macaroni, tomatoes, spinach, peas, and parsley and simmer the soup for 10 minutes more. Add salt and pepper to taste. You ll find that this is even more delicious the next day after all the flavors merge. 

Two forms are available, the well-known foliage type, which is used for garnishing and for flavoring soups and stews, and the turnip-rooted sort, which is cooked and used like other root crops. Considerable quantities of rooted parsley are sold in eastern markets where there is a large foreign-born population. 

Parsley Soups, salads, casseroles, vegetables, juices... 

Parsley is also used in baked goods, fats and oils, processed vegetables, soups, snack foods, gravies, and others. Highest average maximum use level reported is about 1.5% (14,963 ppm) in processed vegetables. 

Other food products in which parsley oils and oleoresin are used include alcohohe aud nonalcoholic (e.g., soft drinks) beverages, frozen dairy desserts, candy, baked goods, gelatins and puddings, and soups, amoug others. Highest average maximum use level reported is about 0.039% (392 ppm) for the oleoresin in condiments and relishes (e.g., pickles). 

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