Baby Peas with Bacon and Crispy Leeks

1. 1

   Wash the leeks well and pat dry.

2. 2

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

3. 3

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

4. 4

   Using a slotted spoon, transfer the leeks to a paper towellined plate.

5. 5

   Discard the oil.

6. 6

   Season with salt and pepper.

7. 7

   In a large, deep skillet, cook the bacon over moderately high heat, turning once, until golden, about 5 minutes.

8. 8

   Drain the bacon on paper towels and crumble.

9. 9

   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.

10. 10

    Add 1/2 cup of the Rich Turkey Stock and cook over moderate heat until it is reduced by half, about 7 minutes.

11. 11

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

12. 12

    Stir in the peas, crumbled bacon and the remaining 1/2 cup of stock and bring to a boil.

13. 13

    Discard the thyme sprigs.

14. 14

    Season with salt and pepper.

15. 15

    Add the cornstarch mixture and cook until the sauce is slightly thickened, 3 to 4 minutes.

16. 16

    Transfer the peas to a bowl and top with the crispy leeks just before serving.

* Per serving · 4 servings · Values may vary.