Lentil And Potato Soup
|Butter/Margarine||1 Ounce (25 Gram)|
|Lentils||4 Ounce, washed (100 Gram)|
|Onions||2 Medium, skinned and chopped|
|Celery sticks||2 , washed, trimmed and chopped|
|Potatoes||2 Medium, peeled and diced|
|Water||1 1⁄4 Pint (700 Milliliter)|
|Bacon knuckle/Bacon pieces / bones||1|
|Milk||1⁄4 Pint (150 Milliliter)|
|Chopped parsley||15 Milliliter (1 Tablespoon, For Garnish)|
Melt the butter to grease the bottom of the pressure cooker.
Add the lentils and vegetables and stir well.
Pour on the water and bring to the boil uncovered, and stir again to ensure the lentils have not stuck to the base.
Put in the bacon, bouquet garni and seasoning.
Put on the lid and bringto high (15 lb) pressure.
Cookfor 15 minutes.
Reduce the pressure slowly.
Remove any bacon bones or skin and the bouquet garni.
Sieve the soup or puree it in an electric blender, then return it to the pan with the milk and reheat.
Adjust the seasoning and serve with parsley and croutons.