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Heat olive oil in a large pot over medium heat. Add onion, shallot, and celery and cook until softened and just starting to take on a bit of color, about 10 minutes. Stir in edamame and peas (they can still be frozen at this point) then add chicken or vegetable stock. Turn heat up and bring mixture to a boil. Reduce heat to low and simmer for 20 minutes. Meanwhile, make the lemon cream (recipe below).
After soup has simmered for 20 minutes, remove from heat and allow to cool for a few minutes. Puree the soup - in batches if necessary - in a blender or food processor until completely smooth. Return to the pot and reheat, if necessary. Serve soup with a spoonful of herbed lemon cream on top.
To make the herbed lemon cream:
Whisk together all ingredients; refrigerate for 30 minutes before serving.