Preparation

1.  Reserve several center leaves of Endive for garnish.

2. Chop remaining Endive.

3. In saucepan, saute onion, potato and garlic until potato is tender. 

4.  Add Endive and continue to cook until tender.

5. Combine with broth in blender and blend until smooth.

6. Return to saucepan and heat.

7. Blend cream and egg yolk; gradually add to soup.

8.  Heat to serving temperature.

9.  Do not allow to boil.

10.  Season with salt and pepper.

11.  Garnish with reserved Endive and nutmeg.