Advertisement

Hogan's peas from River Roast

Time 40 minutes
Yields Serves 4 to 6
Hogan’s peas from River Roast
(Mel Melcon / Los Angeles Times)

Leek cream

1

In a heavy saucepan, sweat the leeks in the butter until softened, about 8 minutes. Stir in the cream, 1/8 teaspoon each salt and pepper and a scant 1/8 teaspoon nutmeg, or to taste. Simmer for 2 to 3 minutes to marry the flavors, then remove from heat and purée. This makes about 1 cup cream.

1

Blanch the shelled peas in a pot of boiling water just until tender, 1 to 2 minutes. Drain and chill in an ice water bath to stop the cooking process. Drain again and set aside.

2

Cook the bacon in a sauté pan until crisp. Stir in the leek cream, peas and onions, and bring to a boil. Reduce the heat and stir in the lettuce. Season with ¼ teaspoon salt and 1/8 teaspoon pepper, or to taste. Remove from heat and serve immediately.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.