Cream of Chinese Cabbage Soup

Blanch the cleaned Chinese cabbage in strips for 10 min in boiling hot salted water. Drain.

Set aside a few strips of cabbage. Grind remaining cabbage with softened butter in hand mixer. Make 5 minutes with chicken soup and whipping cream (1). Stir whipping cream (2), egg yolk and small amount of soup until smooth. Bind soup with it, heat up, but do not let it boil. Season with salt, pepper and a pinch of nutmeg. Add cabbage strips. Serve sprinkled with chervil leaves.

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