1. 3 large leeks, white/tender green parts, sliced 1/4 inch thick, washed, patted dry
2. Vegetable oil
4. 6 slices Bacon
5. 4 thyme sprigs
6. 1 C. chicken broth
7. 3/4 C. cream
8. 3 pkgs frozen baby peas, thawed
9. 1 tsp cornstarch mixed with 1 tblsp water
In a large pan, heat 1/2 inch of oil until shimmering. Add all but 1/2 cup of the leeks and cook over med-heat, stirring until golden, 10-12 mins. Transfer leeks to a paper towel.
In a deep skillet, cook bacon over med-high heat, turning once, until golden, about 5 minutes. After draining bacon, crumble.
Add the last 1/2 cup of leeks and thyme to the fat in the skillet and cook, med-low heat until the leeks are softened, 8 mins.
Add the cream at med heat and reduce to half, 5 mins. Add the peas, bacon,1/2 cup stock and bring to boil. Season, thicken with cornstarch, and top with crispy leeks!
at 3:56 PM on Nov. 10, 2010