Heat up the olive oil in a large cast iron pot and roast the garlic cloves until golden on all sides. Transfer to a plate. Add the caraway seeds, carrots and celery with pinch of sea salt and saute until they start to soften, about 5 minutes.

Add the bell peppers, tomatoes, bay leaf, dill sprigs, roasted garlic and the green beans to the pot. Give it a gentle stir and allow to simmer together until the beans are heated through. Add the water or vegetable stock and bring to a gentle simmer.

In a measuring cup whisk together the egg yolks, cream and sour cream. Little by little add a couple of tbsp of the hot soup and whisk together to temper the egg mixture making sure to not end up with scrambled eggs. So take your time until the mixture in your cup is warm enough to pour into the soup and combine into the silkiest creamiest most delicious broth you ever tasted.

Adjust seasonings with the sea salt and black pepper and serve garnished with fresh herbs and edible flowers.

Finish with some freshly cracked black pepper, red pepper flakes and a few drops of extra virgin olive oil. Garnish with an extra splash of cream if desired.