Peel and chop a small onion, then mince two garlic cloves. Have your fresh peas ready—about 2 cups shelled.
Heat a tablespoon of olive oil in your medium saucepan over medium heat until it shimmers and begins to crackle softly.
Add the chopped onion to the pan and cook for about 5 minutes, stirring occasionally, until it turns translucent and fragrant, releasing a sweet aroma.
Stir in the minced garlic and cook for another 30 seconds to 1 minute until it becomes fragrant, but be careful not to let it burn.
Pour in the vegetable broth and bring it to a gentle simmer, allowing the onion and garlic to infuse the broth for about 10 minutes.
Add the fresh peas to the simmering broth and cook for 3-4 minutes until they are tender but still bright green.
Remove the pot from heat. Use an immersion blender or carefully transfer the mixture to a blender and blend until completely smooth and velvety.
Stir in lemon juice, then taste and season with salt and freshly cracked black pepper, adjusting to your preference.
If desired, drizzle with a little more olive oil or add a dollop of sour cream for extra richness, then serve hot with optional herbs or bread.
