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6 leeks -- sliced half-moons after cutting away roots, dark green and then washing
1 teaspoon salt
5 cups strong chicken stock
3 tablespoons butter (even better, chicken fat)
1/2 cup whipping cream
Salt -- to taste
Freshly-ground black pepper -- to taste
Bring the stock to a boil, add leeks, then reduce heat and simmer for about 5 minutes. Whisk in butter (or fat) and season. Stir in cream at the end, ladle into bowls, and serve immediately.
Serve hot to 4 to 6 people.
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