Chef's tip:
Add the beer at the last minute and reheat the soup gently.

1. Chop the endive and onion.
2. Sweat the endive and onion in butter for 5 minutes without letting them color.
3. Add the chicken stock and then gently pour in the cream.
4. Cook for 1 hour; once the liquid has reduced by half, reduce the heat to low.
5. Bring back to the boil. Liquefy everything in a blender and pour through a fine-mesh strainer. Set aside over low heat.

Preparing the garnish

1. Cut one endive into small dice.
2. Dip the croutons in melted butter and brown them in a skillet.
3. Slice the ham into thin strips.

Presentation

1. Generously ladle the soup into individual bowls and carefully arrange some of the garnish on each serving.
2. Serve very hot, accompanied by Christmas beer.