In a stock pot add oil and sautè shallots and chili pepper till fragrant but no color.
The shallots should become translucent. Add mint and thyme saute for 1-2 minutes then add peas and stock.
Bring soup to a boil before covering with lid and simmering for 15-20 minutes.
Turn off heat and puree with an immersion blender or traditional blender till smooth.
Add salt and pepper to taste.
Crush vitamin C tablet between two spoons into a powder and add to the soup.
This will help the soup retain its bright green color. Mix into soup thoroughly.In a separate clean bowl add Cognac and heavy cream.
Whip until thick but not peaking or stiff.Serve a teaspoon of Cognac cream on top each bowl of soup.
This soup is even better on the next day.
Note: If serving for a elegant dinner you can strain the soup to ensure consistency. I use green chilies instead if black pepper because I want to retain the green color without black flecks. You can use black pepper in place of green chili pepper. The star of this soup is the peas I use the pepper to add warmth but not heat (spice). You can also use white pepper but I find that white pepper is a little to mild.