Preheat oven to 300F.
Bake bacon in oven until crispy; pour off and reserve the fat and finely chop the bacon.
Sauté onion, garlic, celery in the bacon fat, butter and olive oil in a large pot until translucent.
Add the chopped bacon and all other ingredients and simmer for 2 hours. Allow to cool, then purée in blender (use extreme caution as hot liquids in blender can cause injury). Rewarm on the stove just prior to service and adjust to taste with salt and pepper.
Pair with pinot noir.