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Place 10g butter, olive oil and shallots into a heavy based saucepan and cook the shallots and salt over medium heat, until they start to sizzle.
Stir for a minute or so, then reduce to low and continue to cook, stirring occasionally, until shallots are softened (approx 8-10 mins). Keep an eye on them as the goal is to completely soften them without browning them.
Add 500 ml of stock to the softened onions, turn up the heat to high, and bring to the boil.
Once it’s boiling, add the defrosted peas and blanch for 3 minutes.
Remove from the heat and strain the liquid through a sieve, into a jug. Reserve the liquid and place the peas and onions into the bowl of a food processor or high speed blender.
Blend the peas until smooth (no more than 2-3 minutes).
Add some of the liquid in small amounts to achieve a fairly thick, smooth purée. Season to taste.
For a silky smooth purée - Tip the thick purée into a fine sieve and using the back of a large spoon, press the purée through.
Make ahead: the purée can be made ahead of time. Make it in the morning or even the day before and once cool, keep it covered in the refrigerator until required.
To reheat: simply reheat gently in a pot, or in the microwave on a low setting until heated through.