Clean the leek from green leaves and the root end. Next, cut in half and rinse under running water. Melt the butter. Cut the leek into small pieces and add.
Steam in the butter for 10 minutes until soft, then grind in a hand blender. Add beef broth to the chopped amount and let it boil.
Chop the cheese and let it melt in the soup. Whip the cream with the egg yolk and stir into the soup, which is no longer boiling. Season with nutmeg.
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