In a deep pot heat butter and add the halved shallots.Cook for a minute.

Add celery and continue to cook for about 2-3 minutes.

Add garlic and cook until raw smell disappears 2-3 minutes.

Add parsley and stir followed by the peas.Mix well.

Add the liquids, salt and pepper and bring to a boil.

Reduce the heat, cover and continue to cook for about 8-10 minutes until cooked.

Using a stick blender puree the soup or transfer in batches in a blender and puree.Be careful since it'll be very hot.

Add cream and check the seasonings.Garnish with some more fresh parsley.