1. Bring 1-1/2 cups/375 ml water to a boil in a saucepan with a pinch of salt. Add the peas, bring back to the boil, cover, and cook until soft, about 10 minutes. Blend to a purée with an immersion blender. Strain into a clean saucepan. Stir in the cream, reheat, and serve with chopped mint scattered on top.