Heat a large stockpot over medium-high heat. Add the bacon pieces and fry until starting to crisp at the edges. Add the chopped shallot and celery and continue to sauté until the vegetables start to color, about 5 minutes. The amount of fat rendered from the bacon will vary so if you find your pot to be too dry, add some olive oil.
Add the peas, water, salt and pepper to the pot. Bring to a simmer and cook, uncovered, for 5 minutes. Carefully ladle the contents of the pot into your stand blender. Depending on the size of your blender, you may have to do this in batches. Return the blended soup to the pot and taste for seasoning.
Pour the warm soup into your shot glasses. Top with a dollop of crème fraîche and top with a tiny leaf of mint. The mint is optional but I think it nicely compliments the flavor of the soup. Enjoy!