Split Pea And Bacon Soup
|Butter/Margarine||1 Ounce (25 Gram)|
|Split peas||4 Ounce (100 Gram)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Onions||2 Medium, skinned and chopped|
|Chopped tomatoes||8 Ounce, skinned and chopped (225 Grams)|
|Bacon knuckle||1 Pound, soaked (1 Piece, 450 Gram)|
|Water||2 Pint (1.1 Liter)|
|Fried breadcrumbs||60 Milliliter (4 Level Tablespoon)|
|Grated cheese||60 Milliliter (4 Level Tablespoon)|
Melt the fat so that it greases the bottom of the pressure cooker.
Stir in the split peas, garlic and vegetables so that they are coated with fat.
Add the bacon, salt, pepper and water.
Bring to the boil uncovered and stir well.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure slowly.
Remove the bacon knuckle and skin it.
Cut the meat from the bone and dice it.
Sieve the soup or puree it in an electric blender, then return it to the pan with the bacon.
Reheat and adjust seasoning.
Serve sprinkled with the fried crumbs and cheese.