Cooking Instructions
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Step 1
In a Dutch oven of at least 5-quart capacity, cook
Bacon (4 slices)
over medium-low heat for 7 to 8 minutes or until crisp, turning often. Transfer to a plate lined with paper towels, keeping the drippings in the pot. Once the bacon is cooled, break into small pieces to be used as a garnish when serving.
Step 2
Add
White Onion (1)
,
Leeks (2 stalks)
,
Frozen Green Peas (115 g)
,
Shallot (1)
, and
Garlic (2 cloves)
to the pot with the bacon drippings. Stir in a pinch of sugar and salt. Reduce the heat to low and cook, uncovered, for about 15 to 20 minutes or until softened and translucent.
Step 3
Add the
Chicken Stock (1.2 L)
and
Organic Yellow Potatoes (455 g)
; bring to a boil over high heat. Add the optional seasonal vegetables. Reduce to medium-low heat. Cook, uncovered, for about 20 to 25 minutes until the potatoes are soft. For added thickness, mash some of the potatoes.
Step 4
If desired, stir in the
Heavy Cream (120 mL)
heat through. Season to taste with salt & pepper. Top with crumbled bacon,
Asparagus (100 g)
and fresh herbs.
