Potage (Chinese cabbage potage) | Kukipapa cooking class's recipe transcription

Cut the core of the Chinese cabbage, cut it into thin strips, and separate it into the white root part and the leaf part.
Transfer the leaf part to a vat.
Cut the onion into thin slices.
Cut the bacon into thin strips.

Heat oil in a pot, add garlic and heat over low heat.
When you can smell the garlic, add the butter.
Add the white part of the root of the Chinese cabbage and salt and fry for 2 to 3 minutes over medium heat.
Add onions and bacon.
Remove the garlic and fry for 3-4 minutes.
Add bay leaves and stir-fry.
Add the Chinese cabbage leaves and mix gently, then add (A) and heat over medium heat for about 5 minutes.
Remove the bay leaf, add the milk and turn off the heat just before it boils.

Add 2 to a mixer.
Put it in a pot and heat it, then turn off the heat just before it boils.
Add salt (not listed).

器に3を注ぎ入れて完成。