Put the peas to rest in water for about 5 hours. Remember to keep a couple aside for garnishing.
Saute the shallots in Extra virgin olive oil for a few minutes, then add the potato cut into dices, the peas, the salt and water. You can put less or add more water if you prefer a creamier or thinner soup according to your taste.
Cook for 35-40 minutes. When cooked, blend everything until it becomes creamy and smooth.
Serve adding sprinkle of sesame seeds and the peas you kept aside. Serve hot.