Lunchbreak: River Roast chef John Hogan makes peas

Chef John Hogan

River Roast
315 N. LaSalle Street
Chicago
riverroastchicago.com

Hogan’s   Peas

Leek   Cream:
1 cup chopped
1 Tbs butter
1 cup heavy cream
salt
pepper
nutmeg

Directions:
Sweat leeks in butter until soft add cream, salt, pepper and nutmeg. Add the cream simmer for 2-3  minutes and puree.

Peas:
4 oz peas
5 pearl onions par cooked
1 oz  slab bacon  cut into lardon
1/2 boston lettuce torn

Assembly:
Saute bacon until crisp. Add leek cream, peas, onions and bring to a boil, stir in lettuce . Check your seasoning and serve.

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