Serves 6 to 8
3 tbsp vegetable oil
1 1/2 cups diced onion
2 cups diced carrots
1 1/2 cups diced celery
3/4 cup diced leeks
1/2 cup sliced cremini mushrooms
1 1/2 cups diced, Yukon Gold potatoes
1 cup trimmed asparagus 1-inch pieces
6 tbsp unsalted butter
6 tbsp all-purpose flour
3 cups chicken stock
1 cup 35%- whipping cream
1 cup frozen peas
4 cups cooked, diced boneless chicken
2 tbsp chopped parsley
1 tbsp lemon juice
1 tbsp fresh thyme, leaves only
Salt and pepper, to taste
Heat half the oil in a skillet saute onion, carrots, celery and leeks until tender but not brown. Remove and reserve. Return pan with remaining oil on high heat to saute mushrooms, stirring, for 1 minute.
Place potatoes in saucepan, boil and cook just until tender. Lift out potatoes with a strainer and reserve. Drop asparagus pieces in boiling water and blanch 2 minutes. Drain and chill in ice water to set the colour.
In a saucepan, melt butter on medium-low heat. Stir in flour, cook 1 minute. Whisk in stock and cream. Raise heat to medium-high and cook until thickened, 5 to 8 minutes. Stir in onion, carrot, celery, leeks, mushrooms, potato, asparagus, peas and chicken. Cook for 3 minutes to combine flavours. Add parsley and thyme. Season with salt and pepper. Add lemon juice, to taste.
Place in desired dish and top with hot biscuit. Serve hot.
Buttermilk Biscuits Makes 6 to 8 biscuits
2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp cold butter, cubed
1 1/2 cups buttermilk
Preheat oven to 425 degreesF (220 degreesC). Line baking sheet with parchment paper.
Combine flour, baking powder, baking soda and salt in a mixing bowl. Cut in butter until mixture is crumbly, or use food processor. Make a well in the centre; pour in buttermilk and stir gently just until combined.
Drop 1 spoonful of batter onto prepared pan about 2 inches (5 cm) apart. Bake 12 to 15 minutes, turning pan halfway through baking. Biscuits should be golden brown when done.