Peel the potatoes and onions, wash the leeks, and add to a saucepan with the peas. Add 5 cups of water and a little salt. Boil for half an hour, remove from heat, and puree in a food processor (or with a hand mixer). Beat the eggs in a soup dish. Return the soup to the heat and bring to the boil. Remove from heat again and slowly add the eggs. Season with pepper and stir well. Serve.

(Source: Pitsikaki Maria, 2009)