|Leeks||450 Gram, around 4 large pieces|
|White sauce||10 Ounce|
|Chopped parsley||3 Tablespoon|
Cut the vegetables into big pieces, add 6 teacups of water and cook in a pressure cooker.
When cooked, pass the mixture through a sieve.
Boil for at least 30 minutes.
Add the white sauce, salt, pepper and chopped parsley. Cook for 2 minutes.
Note: The soup can curdle during the addition of sauce if you are not careful. To prevent curdling, add either hot sauce to hot soup or cold sauce to cold soup.