French Crème Ninon with Cheddar Buttermilk Biscuits
French Crème Ninon with Cheddar Buttermilk Biscuits (Creamy Pea Soup)
4 tablespoons of butter
2 shallots, finely chopped
2 cloves of garlic, minced
4 cups of frozen petite peas
6 cups of chicken stock, store-bought or homemade
½ cup of half & half
Freshly ground black pepper
2 cups of flour
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 cup of butter, diced, very cold
1 cup of buttermilk
½ cup of shredded sharp cheddar cheese
1 egg, beaten with 1 tablespoon of water
6 fresh basil leaves
3 tablespoons of extra virgin olive oil
Pea Soup Instructions:
In a large pot, melt the butter over medium-high until it begins to bubble. Stir in the shallots, 3-finger pinches of salt and ground black pepper, and cook for 5-6 minutes, until lightly caramelized.
Stir in the garlic and cook for 1 minute, until fragrant.
Stir in the peas, 3-finger pinches of salt and ground black pepper, and cook for 10 minutes, stirring often.
Add the chicken stock and half & half and bring to a boil. Cook for 10 minutes until the vegetables have completely softened.
Puree in a blender, until smooth or your desired consistency. Enjoy with biscuits and top with basil oil.
In a large mixing bowl, mix flour with baking powder, baking soda, salt, and sugar. Add cold butter and gently mix with hands until it resembles course meal.
Stir buttermilk and cheese into the mixture while gently mixing until the dough comes together, being careful not to over-handle. You want butter pieces in the dough so that when the biscuits bake, they will be flakey.
Wrap the dough in plastic wrap and chill in the fridge for about an hour.
When ready to prepare, preheat oven to 425 degrees.
With a floured rolling pin, roll dough out on a floured surface to about 1/4 inch thick and then refold in quarters (this will cause the dough have those beautiful layers).
Re-flour and roll the folded dough out again until ¼ inch thick. Take biscuit cutter and cut out as many biscuits as possible and transfer to a parchment paper lined cookie sheet. Save the scraps for a second batch.
Score an “X” onto the top of each biscuit with a paring knife, brush the biscuits with egg wash and bake them for about 15-20 minutes, or until the biscuits are light brown. Serve with the pea soup and enjoy!
Basil Oil Instructions:
In a small food processor blend the basil and olive oil for 30 seconds.