Preheat the oven to 400 degrees. Line two baking sheets with foil then top with wire racks. Place the bacon slices on the racks. Brush half the maple syrup and brown sugar on the top. Place in the oven and bake for 15 minutes. Pull the bacon out of the oven and flip. Brush with remaining syrup and brown sugar. Bake for another 15-20 minutes or until bacon is crispy. Store any leftovers in an airtight container in the fridge.

In a large soup pot, heat the oil over medium heat. Add the shallots and stir until starting to soften. Stir in the garlic and cook until fragrant. Add the water and bring to a boil. Reduce heat to medium low and simmer for 20 minutes.

Stir in the frozen peas, basil, salt, and pepper and return to a boil. Boil for about five minutes, then remove from heat. Transfer the soup into the blender in batches and puree until very smooth. I prefer to cover the blender hole with a paper towel to allow steam to escape. If desired strain the soup through a fine mesh sieve to remove any shells or lumps.

Stir in the cream and reheat to serve warm or serve at room temperature or chilled. Top with candied bacon and chives.