Remove the seeds from the melon, remove the skin and cut into pieces.
Melt the butter in a frying pan. Sauté melon cubes and chervil in it for 5 min until soft. Add milk and soup and simmer on low heat for 20 min with lid closed.
Strain through a sieve (or crush).
Mix the egg yolks with the cream and add to the soup.
Stir until the soup becomes creamy. Attention: do not make more, otherwise the egg yolks will curdle !!!
Season strongly with salt and freshly ground pepper.
Bring the soup hot to the table and add grated Parmesan cheese or possibly small cubes of toasted bread.
However, the soup tastes just as good iced and sprinkled with grated ginger or chopped chives.
P.S.:
Reticulated melon: cork-colored rough skin covered in a relief-like reticulated pattern. Flesh pale green or apricot in color. Cavaillon melon: greenish-yellow skin, smooth, ribbed or covered with small humps. Make sure the melon is fully ripe (smell).
Our tip: always use fresh chives if possible!
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