1.Heat olive oil in a pan. Fry the onion and garlic for 5 minutes without letting them brown. Add sprigs of mint and broth. Bring to a boil and simmer for 5 minutes. Remove the sprigs of mint. Add the mint leaves and the green peas. Bring back to the boil. Continue to cook for 10 minutes.
2.Reduce green peas to a smooth purée. Mix in the grated Tête de Moine AOP. Salt and pepper. Set aside in a cool place for 1 hour.
3.Pour the soup into soup plates, bowls or glasses. Sprinkle with cumin or caraway seeds. Garnish with mint leaves. Serve with rosettes of Tête de Moine AOP.