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1.
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Wash the leeks well and pat dry. In a large saucepan, heat 1/2 inch of oil over medium high heat. Reserve 1/2 cup of the leeks and add the remaining to the hot oil. Cook until golden brown, 10-12 minutes. Drain on paper towels and season with salt and pepper. |
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2.
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In a large deep skillet, cook the bacon over medium heat until golden brown. Cool on paper towels then crumble. |
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3.
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Discard about half of the bacon grease then add the remaining 1/2 cups of leeks and the thyme to the pan and and cook over medium heat until leeks are softened, about 8 minutes. Add 1/2 cup of the chicken broth and cook until reduced by half, about 7 minutes. Add the heavy cream and cook until it is reduced by half, about 5 minutes. Stir in the peas, crumbled bacon and the remaining 1/2 cup of chicken 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, 3-4 minutes. transfer the peas to a serving bowl and top with the crispy leeks. |
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