Garlic Soup

Bake the whole, unpeeled garlic bulbs in the middle of the oven heated to 200 degrees for half an hour.

Sauté the shallots in butter and add the soup. Cover and simmer gently for about 20 minutes.

Remove the clove from the baked garlic bulbs and squeeze the flesh out of the skins. Add to the soup, mashing it.

Add cream and simmer for 5-ten minutes.

Season with salt, pepper and a few drops of lemon juice.

Immediately before serving, stir the yolks with a cup of soup and add to the very hot, but no longer boiling soup, add the chives.

Sprinkle with Sbrinz cheese.

(Sbrinz: extra hard cheese, full fat. Tastes similar to Parmesan, but less dry).

Our tip: Fresh chives are much more aromatic than dried ones!

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