1.Rinse the Spanish well, boil water in a pot and add 1 teaspoon of salt, then put the spinach in. Boil it over hot heat, make sure to flip it over and then tween and press the roots. If they are soft, it's done. place in a bowl of water and let cool ring the spinach lightly to get the water out and remove the roots cut the spinach into 3/4 inch pieces.
2. Cut the onion into small pieces. Peel the potato and cut it in half, then cut it into thin slices.
3. Melt butter in a pot and cook onions in potatoes or medium heat.
4. When the vegetables get soft, and water and consommé block. Simmer for 8 to 10 minutes.
5. If the potato crumbles when you push it, you can turn off the heat and spinach and milk and stir well
6. Put the mix in a blender and once a smooth return it to the pot and warm it up over medium heat.
7. Cut out white bread using cookie cutters and toast in the toaster oven.Float these in a soup and it's done.
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