Recipe Archives->Vegetables->Peas Bacon Leek

Baby Peas with BAcon
Serves 12

3 large leeks, white and light green parts only
oil
salt and freshly ground black pepper
6 slices thick bacon
4 thyme sprigs
1 cup turkey or chicken stock
3/4 cup cream
3 10-oz pkgs baby peas, thawed
1 teaspoon cornstarch mixed with 1 tablespoon water

Rinse the leeks well.  Cut into 1/4-inch slices and separate slices
into rings.  In a large saucepan, heat 1/2 inch of oil.  Add all
but 1/2 cup of the leeks and cook over moderate heat, stirring,
until golden brown, about 10 to 12 minutes.  Remove leeks from oil
and drain.  Season with salt and pepper.

In a large skillet, cook bacon over moderately high heat, turning
once, about 5 minutes.  Drain on paper towels and crumble.

Add remaining 1/2 cup leeks and the thyme to the fat in the skillet.
Cook over moderately low heat until softened, about 8 minutes.
Add 1/2 cup of the stock, cook over moderate heat until liquid is
reduced by half, about 7 minutes.  Add the cream and cook over
moderately high heat until the liquid is reduced by half, about 5
minutes.

Stir in the peas, crumbled bacon and remaining 1/2 cup stock.
Bring to a boil.  Discard thyme sprigs.  Sprinkle the peas with
salt and pepper.  ADd cornstarch mixture and cook until slightly
thickened, 3 to 4 minutes.

Transfer to a bowl and top with the fried leeks.

Printable version: peas-bacon-leek.txt.