Ingredients
3leeks
vegetable oil
salt and freshly ground pepper
6bacon slices,thick cut
4thyme sprigs
1cupturkey stock,or low sodium chicken broth, rich
¾cupheavy cream
3frozen baby peas
1tspcornstarch
Preparation
Wash the leeks well and pat dry.
In a large saucepan, heat ½-inch of oil until shimmering. Add all but ½ cup of the leeks and cook over moderate heat, stirring, for 10 to 12 minutes, until golden brown.
Using a slotted spoon, transfer the leeks to a paper towel-lined plate. Discard the oil. Season with salt and pepper.
In a large, deep skillet, cook the bacon over moderately high heat, turning once, for about 5 minutes, until golden. Drain the bacon on paper towels and crumble.
Add the remaining ½ cup of leeks and the thyme to the fat in the skillet and cook over moderately low heat for about 8 minutes, until the leeks are softened.
Add ½ cup of the turkey stock and cook over moderate heat for about 7 minutes, until it is reduced by half. Add the heavy cream and cook over moderately high heat for about 5 minutes, until it is reduced by half.
Stir in the peas, crumbled bacon and the remaining ½ cup of stock and bring to a boil. Discard the thyme sprigs. Season with salt and pepper
Add the cornstarch mixture and cook for 3 to 4 minutes until the sauce is slightly thickened.
Transfer the peas to a bowl and top with the crispy leeks just before serving. Enjoy!
