In a Dutch Oven, heat the olive oil and butter until melted; add the shallots and cook until tender, 2-3 minutes. Season with salt and white pepper.

Add 6 cups of the peas.

Add chicken stock.

Cover the pot; cook for about 10-12 minutes, over medium heat until the peas are tender, but not mushy.

Puree the pea mixture in batches in a blender. (Be careful, as it is hot.)

Add the heavy cream and Parmesan cheese.

Taste and season as necessary.

Chop cilantro, or your favorite herb, and sprinkle on top. You can also put a dab of sour cream in each bowl.

Serve.