SPINACH SOUP as suggested by Elvira's Bistrot
- Ingredients: 1,5 kg of potatoes, peeled and chopped in cubes (I used 4 big potatoes - the ones I used were those with which jacket potatoes are done); 200 g of spinach leaves; a handful of fresh parsley; 200 g of fine slices of bacon cut in small slices; 2 cooked eggs chopped; 4 spoons of olive oil; 2 litres of water; salt (according to taste)
- Cooking: Using a deep saucepan, bring the water to the boil and add the potatoes. Then, add some salt, the olive oil and the parsley. Cook for 20 minutes over medium-high heat. Grill the bacon slices in dry, in an anti-adherent frying-pan, until they become golden and crispy. Drain on an absorbent paper and reserve. Remove the saucepan from the cooker. Blend the soup with a liquidiser/food processor or a hand blender until it becomes homogeneous and velvety. Put the saucepan back on the cooker, and bring to the boil. Add the spinach leaves and check the salt to your taste. Cook for 5 minutes. Distribute the soup in a deep bowl or plate. Decorate with the chopped eggs and the grilled bacon.