Peel and chop parsley roots, celery and potatoes. Sauté finely chopped onion and garlic in hot fat until soft, add vegetables and sauté briefly. Add clear soup, vermouth and bay leaf seasoning and let simmer. Cook at low temperature for 15 minutes in a closed pot.
In the meantime, rinse and dry the parsley and chop the leaves. Remove bay leaf seasoning. Add parsley and thawed spinach to soup. Blend finely with the hand blender. Season the soup with salt and freshly ground pepper to taste. Whip the cream until semi-stiff and stir into the soup.
Serve with wholemeal baguette.
Nutritional values: 350 calories per unit, 21 g fat
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?