Leek, Fennel And Yogurt Soup

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4 medium leeks, dark green leaves trimmed

1 tablespoon olive oil

3 tablespoons butter

2 cups diced fennel

1 1/2 teaspoons mint

4 cups vegetable broth, store-bought or homemade

1 large egg

2 tablespoons flour

3 cups plain whole-milk yogurt, well stirred

coarse salt and pepper

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