Peas with Bacon and Crispy Leeks

• Gluten free

• Meat

  • 6 slices Bacon, thick cut

• Produce

  • 3 10-ounce boxes Baby peas, frozen
  • 3 Leeks, large
  • 4 Thyme, sprigs

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1 tsp Cornstarch mixed with
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 3/4 cup Heavy cream

Found on creative-culinary.com

Description

Ingredients

• 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
• Three 10-ounce boxes frozen baby peas, thawed
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Directions

• 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.