For the Brussels cream soup, clean the cabbage sprouts and cut the stalks crosswise with a sharp knife.
Soak the cabbage sprouts in cold salted water for about 15 minutes. Then drain the cabbage sprouts and place them in a large pot with the onion and celery.
Add the chicken soup to the pot and bring everything to a boil together. Simmer everything together for 15 to 20 minutes until the vegetables are cooked.
Puree the soup with a blender and season to taste with clove powder, salt and pepper.
Finally, stir in the whipped cream and serve the Brussels cream soup.