For the chervil cream soup, remove coarse stems from the chervil and chop coarsely (chop some chervil finer for garnish).
Finely chop the onion, cut radishes into thin slices. Fry onion briefly in hot butter, add chervil and fry briefly.
Pour in vegetable soup and whipping cream, bring to a boil and simmer for 2 minutes. Add about 1/4 cream cheese to soup and puree soup.
Season to taste with salt and cayenne pepper. Form 12 small balls with remaining cream cheese, place 3 in each plate.
Whip soup with blender until frothy, arrange in plates, sprinkle with cayenne pepper and garnish with radish slices and finely chopped chervil.
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