Saute shallots in 3 tablespoons of butter until soft, remove from the stove and reserve.
Heat the chicken stock until warm, not boiling.
Get 16 cups salted water boiling in a stockpot.
In a saute pan, boil down the sherry until it is reduced to a syrup and remove from the heat, reserve one half for garnish.
Cook shelled edamame according to package. While hot, puree the shelled edamame, 1/2 the sherry syrup, butter, shallots, salt, cream and chicken stock in a blender until smooth, adding more chicken stock if a thinner soup is desired.
Pour into serving bowls, garnish and serve.