Begin by rinsing and shelling fresh peas; if using frozen peas, there's no need to thaw them. Chop the onion and mince the garlic.

In a medium pot, heat olive oil over medium heat. Add the chopped onion, cooking for about 5 minutes until translucent. Then add minced garlic, stirring for another minute.

Add the prepared peas and vegetable broth. Stir well and increase the heat to bring to a gentle simmer.

Reduce heat and simmer for about 10 minutes until peas are tender and vibrant green.

Use an immersion blender to puree the soup until smooth. If using a standard blender, cool slightly before blending in batches.

Return the pureed soup to the pot and stir in fresh mint leaves. Heat for an additional 2-3 minutes.

Taste and season with salt, pepper, and lemon juice as desired.

Ladle the soup into bowls, garnishing with crème fraîche or yogurt if desired. Serve warm or chilled.