Heat a large, heavy bottom soup pot and drizzle with olive oil. Saute celery and onions until tender. Add garlic and continue to sauté until fragrant, 2-3 minutes. Add peas and stock, bring to a boil and reduce to simmer.

Simmer for 20 minutes. SLOWLY add heavy cream and bring back to simmer, but do not let it boil. Add mint and remove from heat. Using an immersion blender, puree to desired consistency.

Serve with croutons or toasted bread and enjoy!