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In a saucepan, over medium heat, cook the bacon strips until they are golden brown.
Transfer them onto a paper towel. Set aside.
In a deep saucepan, sauté the shallots and garlic in oil for a few minutes.
Add the diced carrot and celery and stir for five minutes.
Pour in the broth, and add the thyme and bay leaf. Simmer for 15 minutes over low heat.
Add the peas and cook for another 10 minutes. Allow the soup to cool. Remove the bay leaf. Blend the soup using a blender.
Just before serving, reheat, add the herbs, drizzle with olive oil and garnish with bacon and mint.
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