Preparation

1.  Wash the Endive heads.

2.  Remove core and cut in pieces.

3.  Saute the chopped onion in butter.

4.  Add the Endive and fry for a few minutes.

5.  Add salt, pepper and nutmeg.

6.  Add the chicken stock to the Endive and simmer for about 10 minutes. 

7.  Peel and cut up the tomatoes, add to the soup.

8.  Do not re-boil.

9.  Mix  the egg yolks with the cream and bind into the soup.

10.  Finally add the ham.