In a large saucepan, gently heat the oil and butter. Add the chopped onion and cook over low to medium-low heat for 10 minutes or until the onion is soft but not brown. Stir often to make sure the onion does not burn.

Next, add the minced garlic and cook for another 3 minutes. Add around 4 cups of the peas, the chopped mint leaves, and 2 ¾ cups of the stock. Bring to a boil, then cover the saucepan and reduce the heat to maintain a light boil for 10 minutes.

Once cooked, carefully blend the soup in food processor, blender, or an immersion blender to create a thick puree. Return the puree to the pan and add the salt, pepper, and remaining whole peas and stock. Cook for an additional 5 minutes to ensure the newly added peas are cooked. Taste for seasoning and add additional salt and pepper to taste as desired.

Place a small mound of the Parmesan in the center of a soup bowl. Pour the warm soup around the cheese. Drizzle with a few drops of your favorite oil and serve with a drizzle of crème fraîche, extra Parmesan and some microgreens.