Cream of Endive Soup

Peel the shallot peel and finely dice. Melt the butter in a pan until foamy and sweet the shallots until translucent. Add the endive, sauté briefly and sprinkle with lemon juice and flour. Pour in the broth, bring to a boil, reduce heat and simmer, covered for about 10 minutes. Puree and return to the pot. Pour in the cream, bring to a boil and season with salt, pepper and nutmeg. Pour into bowls, top with the reserved endive leaves and serve sprinkled with chopped chives.