Heat olive oil in medium saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes.
Add in the chicken broth, peas, mint, lemon juice and salt and pepper. Bring to a boil then reduce the heat to medium low, and simmer for about 8 minutes or until the peas are tender. Add the soup and heavy cream to a blender and puree until smooth and taste. Season with additional salt and pepper if needed.