Hogan's Peas

Adapted by StarChefs.com
May 2015
Yield: 4 servings

INGREDIENTS:

Leek Cream
½ ounce butter
1 cup finely chopped leeks
1 cup heavy cream
salt
black pepper
nutmeg
To Assemble and Serve
4 ounces English peas
5 pearl onions, blanched and peeled
1 ounce slab bacon, cut into lardons and crisped
½ head Bibb lettuce, torn
salt
black pepper

METHOD:

Leek Cream

In a sauté pan over medium-low heat, melt butter and sweat leeks until soft. Add cream and season with salt, pepper, and nutmeg. Simmer 2 to 3 minutes. Transfer to a blender and purée.

To Assemble and Serve

In a sauté pan over medium-high heat, combine Leek Cream, peas, onions, and lardons. Bring to a boil, remove from heat, and stir in lettuce. Season with salt and pepper.