For the green milk soup, wash the arugula and spinach thoroughly and cut into strips.
Peel and finely chop onion and garlic.
Wash and peel the potatoes and cut them into small cubes.
Heat oil in a large frying pan, fry bacon and then onion and garlic.
Add the arugula and spinach and let them fall together.
Sprinkle the flour on top and toast briefly.
Pour in milk and soup alternately, little by little. Bring to a boil and season with salt and pepper.
Add the potatoes to the soup and simmer until they are soft.
Wash the parsley, shake dry, pluck the leaves from the stems and chop finely.
Serve the green milk soup sprinkled with parsley.
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