|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.
Serving size: Complete recipe
Calories 968 Calories from Fat 401
% Daily Value*
Total Fat 45 g69.7%
Saturated Fat 23.8 g119.1%
Trans Fat 0 g
Cholesterol 93.4 mg31.1%
Sodium 1994.9 mg83.1%
Total Carbohydrates 98 g32.6%
Dietary Fiber 14.8 g59.1%
Sugars 27.2 g
Protein 47 g94.2%
Vitamin A 329.8% Vitamin C 162.4%
Calcium 62.2% Iron 43.5%
*Based on a 2000 Calorie diet