👨🍳 Method
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1
Remove the core from the cabbage and cut into fine julienne (thin matchsticks).
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2
Finely chop the onions.
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3
Melt a knob of butter in a large pot and sauté the onions until softened.
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4
Add the cabbage and pour in the beef broth.
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5
Bring to a boil and simmer gently for 30 minutes.
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6
Blend the soup until smooth.
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7
Pass the soup through a coarse sieve.
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8
Roughly chop the fresh chervil and stir it into the soup.
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9
Blend the soup once more, leaving it slightly textured.
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10
Season to taste with salt and pepper.
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