Sweat the finely chopped shallot in the butter and caramelize it with the honey. Deglaze with white wine and add the peas, leek and stock. Cook the soup for about 30 minutes.
Take 2 tablespoons of peas for each plate and keep warm (garnish).
In the meantime, rub some lemon peel, cut the chives into fine rolls, wash the mint and dry well.
Puree the mint leaves with the sour cream (hand blender), season with salt and lemon zest.
Puree the soup (it becomes particularly tender if you then pass it through a very fine sieve). Put the soup back in a saucepan, fill up with cream and let it get hot. Season to taste with salt, pepper and nutmeg.
Put 2 tablespoons of the put back whole peas into the plates and put a good whack of mint cream in the middle of the plate. Top up with soup and garnish with chives.