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Peas Bacon Leek

Make Peas Bacon Leek at home with Turkey Or Chicken Stock, Cream, and Cornstarch Mixed With Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 3/4 cup
• 1 tsp

Method (preview)

1. 1

   Rinse the leeks well.

2. 2

   Cut into 1/4-inch slices and separate slices into rings.

3. 3

   In a large saucepan, heat 1/2 inch of oil.

4. 4

   Add all but 1/2 cup of the leeks and cook over moderate heat, stirring, until golden brown, about 10 to 12 minutes.

5. 5

   Remove leeks from oil and drain.

6. 6

   Season with salt and pepper.

7. 7

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

8. 8

   Add remaining 1/2 cup leeks and the thyme to the fat in the skillet.

9. 9

   Cook over moderately low heat until softened, about 8 minutes.

10. 10

    Add 1/2 cup of the stock, cook over moderate heat until liquid is reduced by half, about 7 minutes.

11. 11

    Add the cream and cook over moderately high heat until the liquid is reduced by half, about 5 minutes.

12. 12

    Stir in the peas, crumbled bacon and remaining 1/2 cup stock.

13. 13

    Bring to a boil.

14. 14

    Discard thyme sprigs.

15. 15

    Sprinkle the peas with salt and pepper.

16. 16

    ADd cornstarch mixture and cook until slightly thickened, 3 to 4 minutes.