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1 quart chicken stock
1/2 cup heavy cream
1 egg yolk
Clean and trim leeks, using only the white part. Slice thinly. Bring chicken stock to a boil and simmer leeks for about five minutes, until just tender. Season with salt, pepper, and nutmeg to taste. Beat egg yolk with cream and pour in a thin stream into simmering stock. Stir until blended. Serve at once.
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