A Quokka Dreeds its Weird

Winter vegetable soup: potatoes, carrots, turnips if you have 'em, sweet potatoes if you have 'em, you could even go for parsnips-- cook in butter with salt, pepper, and (important) one entire cup dried parsley, toss in a little flour to thicken butter, throw in some broth of some kind to fill the pot when you feel like it, simmer until done. Yes, you do need that much parsley. Yes, it should be dried. More is better. It sort of transcends itself and becomes a totally different flavor. You can even do this soup with just potatoes and carrots; it's one of my favorite I-have-no-ingredients things.