|Jerusalem artichokes||8 Ounce (225 Grams)|
|Bacon rasher||1 , rinded and chopped|
|Butter/Margarine||1 Ounce (25 Gram)|
|Split peas||2 Ounce (50 Grams)|
|Carrots||8 Ounce, scraped and sliced (225 Grams)|
|Swede||4 Ounce, peeled and sliced (100 Grams)|
|Onions||4 Medium, skinned and chopped|
|Celery stalks||2 , washed and sliced|
|Brown stock/Water||3 Pint (1.7 Liters)|
|Tomato paste||15 Milliliter (1 Tablespoon)|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
Peel the artichokes and keep in cold water until required.
Lightly fry the bacon in the fat in the uncovered pressure cooker, then stir in the split peas until well coated with fat.
Add the rest of the vegetables, the stock, tomato paste, bouquet garni and seasoning.
Bring to boiling point uncovered and stir well.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure slowly.
Remove the bouquet garni.
Sieve the soup or puree it in an electric blender, then return it to the pan and reheat.
Adjust seasoning and serve sprinkled with chopped parsley.