Pour in the milk and add black pepper. In a separate pan, fry the bacon lardons and set aside. To serve the soup, top with the bacon lardons and grated Parmesan.
Drain and rinse under running water until cold, then pat dry. Trim any fat off the bacon and cut into 1cm/½in strips. Return the pan to a low heat, add the oil and gently fry the onion and bacon ...