Separate the stems and leaves of the spinach. Chop into 5 cm pieces. Cut the onion into 3 mm slices. Cut the bacon into 5 mm strips.
Heat olive oil in a pot, add the stems of the spinach and onion, and then stir-fry.
When they become soft and wilted, add the remaining spinach and bacon, and continue stir-frying.
Add water and consomme soup stock cube, and simmer for about 10 minutes over low heat.
When they are cooked, blend in a blender, and pour the mixture back into the pot.
Pour in milk, and adjust the flavor with salt and pepper.
And it's done!
Story Behind this Recipe
I love potage, and I end up consuming a lot of spinach with this potage soup.
It's a good idea to separate stems and leaves of the spinach ahead of time. If it's spring time, you can use sweet onions. They add sweetness to the soup and it is delicious. ○I had parsley, so I sprinkled it on top. Adding grated cheese at the end makes the soup richly-flavored and delicious.