Finely chop 2 mint leaves and set them aside.

In a large saucepan, bring chicken stock, 1 sprig of mint, and salt and pepper to a boil. I usually add about 1/2 teaspoon each of salt and pepper.

Add peas and reduce heat to maintain a simmer. Cook, uncovered, for 15 to 20 minutes. If you're using fresh peas, it takes a little longer. You want the peas very tender.

Discard the mint leaves and puree the soup in a blender. Strain to remove any pea skins and taste for seasoning.

Stir the butter into the soup until it melts. Spoon soup into bowls and add a spoonful of cream to each serving. Stir to marble the cream into the soup. Garnish with chopped fresh mint leaves, salt, and pepper.