Bring the soup to a boil in a stainless steel pot, reduce heat and simmer the soup for 5 minutes.
Beat the yolks in a large baking bowl until creamy.
Add salt, juice of one lemon, lemon zest and cayenne pepper. Stir in the double cream. Add some of the hot clear soup (see ingredient list) by tablespoonfuls, whisking throughout.
Repeat the process in reverse: Gradually add the egg-lemon sauce to the clear soup, stirring vigorously with a wooden spoon. continue stirring for a few minutes over a gentle heat until the mixture is creamy and coats the wooden spoon.
Pour soup into a large tureen and cool over ice. Stir from time to time to prevent a skin from forming. Refrigerate for at least 2 hours.
Divide among iced soup plates form and garnish each unit with chopped mint.
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