In a large skillet, cook the beef bacon over medium heat until crispy. Transfer to a paper towel-lined plate, crumble into bits, and set aside.

In a large heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and saute for 5 minutes until softened and translucent.

Pour the vegetable broth into the pot and bring to a gentle boil. Stir in the green peas and cook for 3 to 5 minutes until tender but still bright green.

Remove the pot from the heat. Stir in the fresh mint leaves and heavy cream.

Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, work in batches using a standard blender.

Season the soup with salt and freshly ground black pepper to taste. Gently reheat on low if necessary, avoiding boiling.

Ladle the warm soup into bowls and garnish generously with the crispy beef bits and a small swirl of extra cream.