Fresh Pea Soup

In a large saucepan, melt the butter over medium heat. Sauté the shallot until softened, but not browned, about 2 to 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the broth and mint leaves, increase heat and bring to a boil. Add the frozen peas and season with salt and pepper. Return to a boil, reduce heat, and simmer for 3 to 5 minutes, until the peas are tender.

Puree the soup until smooth, using an immersion blender or hand blender. Fold in the cream. Adjust seasoning if necessary.