Smoked bacon (I don’t know why you’d ever used unsmoked for anything)
Dice the bacon, fry in the oil ’til slightly browned. Add sliced onion and fry until sweet. Add chicken stock and frozen peas (you want a pretty high pea-to-stock ratio), boil for a few minutes. Blitz to a pretty smooth puree (longer than you think, the peas’ outer coatings are quite chewy). Season (I didn’t need salt). Serve with a dollop of sour cream in the middle.
The whole thing only takes about 15 minutes, if that.
I’m sure it’d be great with fresh peas, too. Perhaps even better. Obviously you’ll need to boil it for longer.