Cold Lemon Soup with Mint

• 4 cups chicken stock, homemade or canned
• 3 egg yolks

In a nonreactive soup kettle, bring the stock to a boil, reduce the heat, and simmer for 5 minutes.

In a large bowl, whisk the egg yolks. Add the zest, lemon juice, salt, and cayenne. Whisk in the cream and slowly add 2 ladles of hot stock to the egg mixture a little at a time, whisking continuously.

Reverse the process and add the egg mixture to the stock a little at a time, st