Baby Peas with Bacon and Crispy Leeks

• 3 large leeks, white and tender green parts only, sliced crosswise 1/4 inch thick and separated into rings
• Vegetable oil, for frying
• Salt and freshly ground pepper
• 6 slices thick-cut bacon
• 4 thyme sprigs
• 1 cup Rich Turkey Stock or low-sodium chicken broth
• 3/4 cup heavy cream
• Three 10-ounce boxes frozen baby peas, thawed
• 1 teaspoon cornstarch mixed with 1 tablespoon water

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

leeks, vegetable oil, salt, bacon, thyme, turkey, heavy cream, three, cornstarch

Taken from www.foodandwine.com/recipes/baby-peas-bacon-and-crispy-leeks (may not work)