|Leek||1 Small, shredded and washed|
|Onion||1 , skinned and finely chopped|
|Bacon rashers||2 , rinded and chopped|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Butter/Margarine||1 Ounce (25 Gram)|
|White stock||1 1⁄4 Pint (700 Milliliter)|
|Carrot||1 Large, scraped and diced|
|Turnip/Swede||1 Small, peeled and diced|
|Celery stick||1 , washed, trimmed and diced|
|Short cut macaroni||45 Milliliter (3 Tablespoon)|
|Cabbage||4 Ounce, washed and finely shredded (100 Gram)|
|Tomato paste||15 Milliliter (1 Level Tablespoon)|
|Grated parmesan cheese||2 Tablespoon|
Lightly fry the leek, onion, bacon and garlic in the fat in the uncovered pressure cooker.
Add the other ingredients, except the cheese, put on the lid and bring to high (15 lb) pressure.
Cook for 7 minutes.
Reduce pressure slowly.
Remove the bayleaf.
Serve the soup with plenty of grated cheese.