Leek Soup

Wash the leeks and finely chop only the white part.

Peel the onion, carrot, and potato, and chop them coarsely.

In a bowl, add flour, egg yolk, yogurt, and half a small cup of water, and whisk well.

Put the washed and chopped vegetables into the pressure cooker. Add the water or broth, close the lid, and place on the stove.

Cook over medium-high heat until the pressure valve rises, then reduce the heat and cook for another 10 minutes.

Once the steam has released and the lid is opened, purée the vegetables with a blender and return to the heat.

Slowly add the tempering mixture prepared in the bowl to the vegetables while stirring.

Once it starts to boil, add the olive oil, salt, and black pepper.

If the soup is too thick, add the desired amount of water or broth, then let it boil for another 10 minutes before removing from the stove.

Add finely chopped parsley and serve. Note: If cooking the vegetables in a regular pot, cook for 20 minutes.