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1
Wash the leeks well and pat dry.
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2
In a large saucepan, heat 1/2 inch of oil until shimmering.
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3
Add all but 1/2 cup of the leeks and cook over moderate heat, stirring, until golden brown, 10 to 12 minutes.
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4
Using a slotted spoon, transfer the leeks to a paper towellined plate.
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5
Discard the oil.
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6
Season with salt and pepper.
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7
In a large, deep skillet, cook the bacon over moderately high heat, turning once, until golden, about 5 minutes.
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8
Drain the bacon on paper towels and crumble.
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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.
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10
Add 1/2 cup of the Rich Turkey Stock and cook over moderate heat until it is reduced by half, about 7 minutes.
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11
Add the heavy cream and cook over moderately high heat until it is reduced by half, about 5 minutes.
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12
Stir in the peas, crumbled bacon and the remaining 1/2 cup of stock and bring to a boil.
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13
Discard the thyme sprigs.
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14
Season with salt and pepper.
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15
Add the cornstarch mixture and cook until the sauce is slightly thickened, 3 to 4 minutes.
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16
Transfer the peas to a bowl and top with the crispy leeks just before serving.
