Saute the onions in the olive oil over medium heat for five minutes or until softened but not browned. Allow to cool to room temperature.
Place the peas, lemon juice, cucumber, mint and 1 cup of broth in a blender with the onions.
Purée until smooth in a blender, working in batches if necessary.
Add one cup of water in increments until the mixture reaches the desired consistency. It should be super smooth with no identifiable pieces of vegetable and have the consistency of heavy cream.
Add ¼ cup of Mexican crema or crème fraiche and blend again.
Season with salt and pepper to taste.
Chill the soup (covered) in the refrigerator for one hour to allow the flavours to develop.
Stir and then ladle the soup into small individual bowls (preferably transparent glass), shooters or shot glasses.
Add a swirl of crema and garnish with fresh edible flowers, mint or pea shoots.