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Ingredients
US|METRIC
4 SERVINGS
- 12 Tbsp. unsalted butter (room temperature)
- 1 cup diced yellow onion (finely)
- 2 garlic cloves (minced)
- 5 cups reduced sodium chicken broth
- 3 carrots (peeled, cut into 1/2 inch pieces)
- 3 celery ribs (chopped into 1/2 inch pieces)
- 1 tsp. fine sea salt
- 1 tsp. freshly ground black pepper
- 1 1/2 cups heavy cream
- 1/2 cup unbleached all purpose flour
- 5 cups roasted chicken (store-bought, shredded into bite-sized pieces)
- 1 cup frozen peas (thawed)
- 1 cup frozen corn (thawed)
- 8 oz. pearl onions (frozen, thawed)
- 1 tsp. fennel pollen
- 1/2 tsp. dried thyme
- 1/2 tsp. ground sage
- 1/4 tsp. cayenne pepper
- grated nutmeg (Pinch of freshly)
- 1 1/2 cups unbleached all purpose flour
- 1 1/2 cups cake flour (not self-rising)
- 1/4 cup granulated sugar
- 2 Tbsp. baking powder (preferably aluminum-free)
- 3/4 tsp. fine sea salt
- 1/2 lb. unsalted butter (cold, but into 1/2-inch cubes)
- 1 1/2 cups buttermilk (plus more for brushing the tops)
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