Rinse the peas in a collander and set aside.
Heat the butter in a large saucepan or ceramic coated dutch oven over medium heat. Add the shallots or onion, and cook over medium-low heat for 5 to 8 minutes, until the shallots/onion is tender and translucent.
Add the peas and cook for 3 to 5 minutes, until the peas are bright green and slightly tender. Stir while cooking and be careful not to burn the peas or onions.
Add the vegeta seasoning, lemon juice, zest and fresh ground pepper.
Add the chicken stock and increase the heat to high. Bring to a boil. Cook until the peas are tender, about 10 minutes. Remove from heat
Using an immersion blender, puree the soup until smooth.
Once the pea mixture is smooth, add the evaporated milk.
Your soup is now ready to serve. Garnish with creme fraiche and croutons.
Note: If preparing ahead of time, gently reheat the soup on low stirring occasionally. Do not bring back to a boil or the soup may curdle.