Heat oil and 1 tablespoon of butter in a large saucepan over medium heat and sauté the shallots until they are soft and translucent (not brown), about 3 minutes. Add the mint, parsley, salt, pepper and the peas (you do not need to thaw them) and heat until the peas are thawed.

Put pea mixture and about half the chicken stock into a blender and purée until smooth. You may have to add more chicken stock to get it really smooth and depending on the type of blender you may have to purée the pea mixture in 2 batches.

Return pea mixture to sauce pan, turn heat to medium-high, add the rest of the chicken stock and the cream and cook until hot but not boiling. Take soup off heat and stir 1 tablespoon of butter to finish the soup.

Garnish with more fresh cream, sour cream or yogurt if desired. And mint leaves of course!