1.Heat oil in a saucepan over medium-high heat, add shallot and cook for 5 minutes or until soft. Add stock, bring just to the boil, remove from heat, add peas and stand for 5 minutes.
2.Process pea mixture in a food processor with mint until smooth, add lemon juice, season to taste with sea salt and freshly ground black pepper and refrigerate for 3 hours or until chilled. To serve, ladle soup into bowls, top with a dollop of crème fraîche, drizzle with olive oil and scatter with mint.
