French Crème Ninon with Cheddar Buttermilk Biscuits
for the body and the soul
RECIPE BY RONNIE WOO, The Delicious Cook
The best part about this incredibly flavorful soup is that it is so easy to make and comes together in a pinch. The finished product is a beautiful, vibrant, and soul-warming soup that is perfect for just about any occasion. Whether you are hosting a swanky dinner party, or having a quiet night at home, this soup is sure to be a menu favorite.
- 4 Tbsp of butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- ½ cup of champagne
- 4 cups of frozen petite peas
- 6 cups of chicken stock, store-bought or homemade
- ½ cup of whole milk or half & half
- Kosher salt freshly-ground black pepper
- 2 cups of flour
- 1 Tbsp of baking powder
- ½ tsp of baking soda
- ½ tsp of salt
- ½ tsp of sugar
- ½ cup of butter, diced, very cold
- 1 cup of buttermilk
- ½ cup of shredded sharp cheddar cheese
- 1 egg, beaten with 1 Tbsp of water
- 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. Add the champagne and cook for 2 minutes.
- 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 milk 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.
- Note: for a thicker soup, return the pureed soup to the pot and cook for 5-10 more minutes until reduced and slightly thickened.
- 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 ¼ inch thick and then refold in quarters (this will cause the dough to 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!
To make the basil oil that is drizzled on top of this soup, you will need 6 fresh basil leaves and 3 tablespoons of extra virgin olive oil. In a small food processor blend the basil and olive oil for 30 seconds.