Prepare the fresh peas by rinsing and shelling them from their pods. If using frozen peas, measure them out and set aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.

Stir in the fresh peas and vegetable broth, bringing the mixture to a gentle simmer for 3-5 minutes.

Lower the heat and let it simmer for about 10 minutes until the peas are tender.

Blend the soup until smooth using an immersion blender or in batches with a standard blender.

Return the blended soup to the pot and stir in fresh mint leaves, cooking for an additional 2-3 minutes.

Adjust seasoning with salt, pepper, and lemon juice to taste.

Ladle the soup into bowls and garnish with crème fraîche or yogurt and mint leaves.