For making white sauce:
1)Heat half of the butter, adding the flour and cooking for a minute while stirring till it turns slightly pink.
Slowly add the milk.
Boil again while stirring continuously till it becomes thick and smooth.
Add salt and pepper powder.
For making the soup:
1)Heat half of the butter in a pan.
Add the chopped onions and tomatoes along with bay leaves and gol-mirch.
Fry while stirring for 2-3 minutes.
Add stock and simmer for about 30 minutes until done.
Allow it to cool and liquidize in a blender and strain.
Add slowly to the white sauce while stirring.
Boil again while serving.
Garnish with cream and parsley leaves.