ready in 25 min.
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.
Serve warm or cold. Divide evenly between bowls.