Creamy Truffled Leek Soup

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Ingredients

2 pounds leeks, trimmed down to their tender green leaves, well washed and sliced

2 to 3 tablespoons butter + butter for garnish

2 tablespoons flour

1 quart vegetable stock

2 cups heavy cream

2 egg yolks, lightly beaten

Salt and pepper to taste

Generous drizzling of truffle oil

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