Velouté Dubarry (Crème Du Barry)
Overview
Velouté Dubarry, also called potage or crème Du Barry, is a classic French cauliflower soup. A cauliflower is cut into florets and cooked with leek softened in butter, a potato for body and light stock, traditionally veal stock, until very tender. The soup is blended until silky, passed through a sieve and finished with cream and egg yolk, then seasoned with salt, white pepper and nutmeg. It is pale ivory, smooth and delicate. It is served garnished with a few small blanched cauliflower florets, chopped chervil and sometimes croutons.
History
In classic French cooking, dishes named à la Du Barry contain cauliflower. They honour Madame du Barry, the last official mistress of King Louis XV, who was guillotined during the French Revolution. The use of stock makes the soup a velouté, and finishing it with cream and egg yolk makes it a crème, which is why it has several names. It became a standard of French restaurants and cookery schools and is still taught as one of the basic cream soups.
Main ingredients
Cauliflower, potato, leek, veal or chicken stock, cream, chervil. The soup is built on cauliflower purée with stock and cream and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Beef soups · Potato soups · Leek soups · More soups from France
Recipe
Method
- 110 min
Soften the leek in the butter for 10 minutes without browning.
- 220 min
Add most of the cauliflower, the potato and stock and simmer for 20 minutes.
- 3
Blend until very smooth and pass through a sieve.
- 4
Whisk the cream with the egg yolk, stir it in off the heat and warm gently, then season with salt, pepper and nutmeg.
- 5
Serve with blanched florets and chervil.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
