Dice the shallot and leek (be sure to wash the leek weland sauté with the olive oil on medium high heat until they begin to soften and become translucent.
Add the broth and water to the shallot and leek mixture and bring to a boil. Add the peas and cook 40 minutes or until the peas are soft. Add the mint and cook for 1 minute.
Remove from heat and add salt to taste. Use an immersion blender or a regular blender to puree the soup. Let the soup cool slightly and be careful blending.
That’s it, it doesn’t take long at all, but it’s so good that everyone will think that you slaved over a cutting board and a hot stove all day long.