Peas with Bacon and Crispy Leeks

Green peas are combined with leeks in a cream sauce for a wonderful addition to any meal.

Course Vegetables

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 396kcal

Author Barb

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
¾ cup heavy cream
30 ounces frozen baby peas (3-10oz packages) thawed
1 teaspoon cornstarch mixed with 1 tablespoon water

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.

The crispy leeks can be made ahead and stored overnight in an airtight container. Recrisp in a 350° oven if necessary.