Place 2 cups of frozen peas in a microwave safe bowl. Cover and cook for 4-5 minutes until tender.

In a pot melt butter and olive oil over medium heat. Add the minced shallot and salt. Cook for about 2-3 minutes, until the shallots are tender. Stirring frequently.

Stir in the Vermouth, thyme, tarragon, sugar and continue cooking, stirring frequently for an additional 2 minutes.

Add the peas, water, and chicken bouillon to the pot. Simmer for an additional 5 minutes, stirring occasionally.

Remove from heat and serve.