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Heat the olive oil in a large pot over medium heat. Add the diced shallot and sliced leek, and sauté for 3 minutes until soft and fragrant.
Add the cauliflower florets to the pot, pour in the chicken stock and bring to a gentle simmer. Cover and cook until the cauliflower is very tender, about 20-25 minutes.
Using an immersion blender, blend until smooth and creamy. If the soup feels too thick, add a bit of water. If using a countertop blender, blend the soup in small batches and return it to the pot afterwards.
In a small bowl, whisk together the heavy cream and egg yolks. Slowly add a ladle of hot soup to the mixture, whisking constantly to temper the eggs. Gradually stir the cream-egg mixture back into the soup. Continue heating the soup, stirring constantly, until slightly thickened. Add salt and freshly ground pepper to taste, if required.
For serving, ladle the soup into individual serving bowls and garnished with a sprinkle of chervil or parsley leaves.