This simple yet elegant soup comes together quickly and showcases the natural sweetness of peas. The key is to not overcook the peas to maintain their vibrant color and fresh flavor. Feel free to adjust the consistency by adding more broth if you prefer a thinner soup.

1. Step 1: Sauté until softened but not browned

   In a large pot, melt the butter over medium heat. Add the chopped onion and sliced leek, and sauté for 5 minutes until softened but not browned.

2. Step 2: Cook until fragrant

   Add the minced garlic and cook for another 30 seconds until fragrant.

3. Step 3: Simmer until peas are tender but still bright green

   Pour in the vegetable broth and bring to a simmer. Add the peas (reserving a few tablespoons for garnish if desired) and simmer for 5 minutes until the peas are tender but still bright green.

4. Step 4: Add mint off the heat

   Remove the pot from heat and add the fresh mint leaves. Allow to cool slightly for 5 minutes.

5. Step 5: Purée until smooth

   Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.

6. Step 6: Adjust seasonings to taste

   Stir in the heavy cream (if using), lemon juice, salt, and pepper. Taste and adjust seasonings as needed.

7. Step 7: Garnish before serving

   Reheat the soup gently if needed. Serve hot in bowls, garnished with a swirl of cream, reserved peas, and additional mint leaves.

This soup can be made ahead and refrigerated for up to 3 days. It's delicious served chilled in summer or warm in cooler months. For a dairy-free version, substitute the butter with olive oil and omit the cream or use coconut cream instead.