Let the chicken soup boil and season well. Steep mint and lemon zest in it for 10 min. Meanwhile, in a large baking bowl, beat egg yolks, egg and cornstarch until creamy.
Remove the boiling clear soup from the heat, fold in the juice of one lemon and wine. Pour the no longer boiling clear soup into the egg mixture in a fine stream, whisking continuously.
Then pour the soup repeatedly back into the soup pot and heat over low heat, whisking continuously until just before boiling. However, it must not bubble up any more, otherwise it will curdle.
Pour into hot soup bowls. Decorate with lemon slices mint leaves and cream spiral.