Potage soup (Chinese cabbage)｜Otel de Mikuni's recipe transcription

Divide Chinese cabbage into soup and grilled Chinese cabbage.
Remove the stalk from the Chinese cabbage and remove the 4 outer leaves (for soup).
Cut off the soft part of the head of the Chinese cabbage in the center (for soup).
Cut the center into quarters lengthwise (for grilled Chinese cabbage).
Roughly chop for soup.

Place the hard part of the soup Chinese cabbage on the bottom and the leaves on the top in the pot.
Add the dashi stock and sprinkle with salt and pepper.
Bring to a boil over high heat, then cover and reduce heat to low and simmer for 30 minutes.

Put olive oil in a frying pan and put it on high heat.
Lightly season the Chinese cabbage with salt and pepper, and place it on the frying pan.
When the whole is dark brown, cover it with a lid and cook it over low heat.
When the core of the Chinese cabbage is soft, turn off the heat and cover it with a lid.

Remove the remaining heat from step 2 and put the contents of the pot in a mixer.
Add fresh cream and salt and mix again.
Pour the contents of the mixer back into the pot.
Taste, season with salt and pepper, and bring to a boil.
Place soup and grilled Chinese cabbage in a bowl.
Sprinkle topping pepper from above to complete.