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1
Melt the butter in a 3- to 4-quart saucepan over medium heat.
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2
Add the shallots and garlic and cook, stirring frequently, until both are soft, 6 to 8 minutes.
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3
They shouldn't brown.
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4
If they're cooking too fast, reduce the heat to medium low.
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5
Add the peas, broth, half of the mint, and water.
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6
Season with salt and pepper.
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7
Bring to a boil, reduce the heat to medium low, and simmer vigorously until the peas are very tender, 8 to 10 minutes.
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8
Puree the soup in a blender until smooth, working in batches and making sure to vent the blender by removing the pop-up center or lifting one edge of the top (drape a towel over the top to keep the soup from leaking).
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9
Season with salt and pepper to taste.
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10
If the peas aren't very sweet, stir in a pinch of sugar.
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11
Pour the heavy cream into a medium bowl and whip it to soft peaks with a whisk.
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12
Fold in the lemon zest and season to tase with salt and pepper.
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13
Ladle the soup into serving bowls and top with a spoonful of the lemon cream.
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14
Scatter the remaining mint over the soup and serve.
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15
If you choose to serve it cold, chill it in the fridge but take it out 15 minutes before you serve.
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16
Adjust seasoning if necessary.
