Ingredients

The following ingredients have 7 Servings
  • 3 large leeks (white and tender green parts only, sliced crosswise 1/4 inch thick and separated into rings)
  • Vegetable oil (for frying)
  • Salt and freshly ground pepper
  • 6 slices thick-cut bacon
  • 4 thyme sprigs
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 30 ounces frozen baby peas (3-10oz packages) (thawed)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instruction

  • Wash the leeks well and pat dry. In a large saucepan, heat 1/2 inch of oil until shimmering. Add all but 1/2 cup of the leeks and cook over moderate heat, stirring, until golden brown, 10 to 12 minutes.
  • 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, until golden, about 5 minutes. Drain the bacon on paper towels and crumble.
  • Add the remaining 1/2 cup of leeks and the thyme to the fat in the skillet and cook over moderately low heat until the leeks are softened, about 8 minutes.
  • Add 1/2 cup of the chicken stock and cook over moderate heat until it is reduced by half, about 7 minutes.
  • Add the heavy cream and cook over moderately high heat until it is reduced by half, about 5 minutes.
  • Stir in the peas, crumbled bacon and the remaining 1/2 cup of stock and bring to a boil. Discard the thyme sprigs. Season with salt and pepper.
  • Add the cornstarch mixture and cook until the sauce is slightly thickened, 3 to 4 minutes. Transfer the peas to a bowl and top with the crispy leeks just before serving.