1. 1. In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened, about 3 to 4 minutes.

2. 2. Add the water, chicken bouillon cube, and green peas to the pot. Bring to a boil, then reduce heat and simmer for 5 minutes.

3. 3. Use an immersion blender, or carefully transfer the soup to a blender, and puree until smooth.

4. 4. Stir in the heavy cream and season with salt and pepper to taste.

5. 5. Serve the soup hot, garnished with the peeled and deveined shrimp, additional green peas, and chopped parsley or chives if desired. Exercise caution when blending hot liquids, and ensure the soup is not too hot when serving to prevent burns.