Green Parsley Soup

Peel and coarsely chop the onions, peel the garlic. Heat the oil in a 9-liter saucepan and sauté the onions and garlic until translucent. In the meantime, peel the parsley roots, celery root and potatoes one by one, cut them into cubes and fry them with the onions. Add vermouth and water, season and bring to a boil. Simmer for about 20 minutes until the vegetables are soft. In the meantime, rinse the parsley, pat dry and coarsely chop the leaves. Add to the vegetables with the spinach and bay leaves and simmer briefly until the spinach is completely thawed. Now drain off most of the liquid and set aside. Puree the vegetables with a hand blender and dilute the resulting green pulp with the set aside soup and water to the desired consistency. Season the soup with salt and pepper, refine with whipped cream and serve with brown bread.

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