(*) For 4-6 people as an entrée, or possibly for 2 people as a small meal, combined with a leaf salad Chop the stems of the fresh garlic bulbs. Bake the whole unpeeled bulbs in the middle of the oven heated to 200 °C for twenty to thirty minutes. Cool.
In the meantime, remove the peel from the shallots and chop them finely. Sauté in the warm butter until light yellow. Extinguish with the soup and do everything together with the lid closed on a low fire for about twenty-five min.
Squeeze the baked garlic cloves from the skins and add to the soup. Blend everything in a hand blender or possibly with a hand blender.
Bring the soup to a boil. Add the cream and make the soup short repeatedly. Season with salt, pepper and juice of one lemon.
Using a peeler or a vegetable slicer, cut the Parmesan into thin shavings.
Immediately before serving, stir the egg yolks with the soup (1dl per egg yolk). Later stir with a whisk into the very hot, but no longer boiling soup. Season if necessary and serve on the spot in heated cups or plates. Cut the chives over the top with scissors, then sprinkle with cheese shavings.
Our tip: Always use fresh chives if possible!