For the Kassupp`n in the bread pot, finely chop the shallots and sauté in hot butter. Add flour and stir well over the fire.
Stir in grated mountain cheese and chopped caraway seeds, pour in milk and boil up once while stirring constantly. Then add beef broth and some grated lemon peel and simmer for some time.
Stir in the sour cream and season with salt, a little lemon juice and nutmeg. Pass the soup through a sieve, whip with a blender and pour into the bread pots.
Mix the lightly whipped cream with the yolk and a pinch of salt and spread some of it on the soup.
Place the pots on a baking tray and bake in a well-preheated oven at 250 °C top heat until the soup has a golden crust. Lift out and garnish with daisy blossoms if possible.