Cauliflower soup crème du Barry is a delightful and elegant dish that has been enjoyed for centuries. Its origins can be traced back to the 18th century, when it was a favorite of Madame du Barry, the mistress of King Louis XV of France. This creamy and flavorful soup is made with a combination of cauliflower, leeks, and potatoes, simmered in a rich broth and then blended until smooth. The addition of white wine, cream, and butter gives the soup an extra layer of richness and depth of flavor. Whether served as a starter or as a main course, cauliflower soup crème du Barry is sure to impress your guests with its delicate taste and sophisticated presentation.
Check out the recipes below so you can choose the best recipe for yourself!
DUBARRY CAULIFLOWER CREAM SOUP
A rich, creamy French classic soup or velouté that was created for Madame du Barry, King Louis XV's last and favourite mistress, who adored cauliflower
Provided by Jill Colonna
Categories Appetizer Soup Starter Light Lunch
Time 50m
Number Of Ingredients 9
Steps:
- Remove the bitter stalk and leaves from the cauliflower, reserving the florets. Wash in a mixture of water with a dash of vinegar and set aside. Clean and slice the leeks.
- In a large, heavy pot, melt the butter then sweat the leeks in it until translucent but not brown. After 4-5 minutes, add the flour and stir together well until a smooth paste forms. Gradually whisk in the hot stock. Add the cauliflower florets, setting aside a few of the raw, smallest florets for decor. Bring to the boil.
- Cover, turn down the heat and leave to simmer gently for about 25 minutes.
- Towards the end of cooking, in a separate bowl, whisk the egg yolks with the cream, salt and pepper. Add a ladle-full of the soup's hot liquid and whisk together. Using a hand-mixer, blitz the soup until well blended. Gradually whisk in the yolk and cream mixture until the soup is smooth. Adjust seasoning if necessary.
- Serve topped with tiny raw cauliflower florets, chopped fresh chervil or parsley.
Nutrition Facts : Calories 160 kcal, ServingSize 1 serving
CREAM OF CAULIFLOWER SOUP (CREME DU BARRY)
Recipe is from my "Joy of Eating French Food" cookbook. Posted for ZWT-8-France. Simple to make and big results on flavor.
Provided by DailyInspiration
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a glass bowl, stir together the cram and sour cream and set aside.
- In a dutch oven, saute together cauliflower, onion, shallots and garlic in lemon juice and butter until onions and cauliflower are soft. Do not allow the vegetables to brown. In a food processor or in a blender (in batches) puree the cauliflower mixture with some of the broth.
- Pour blended soup back into the dutch oven and add the remaining chicken broth, seasonings, parsley and some of the and chives. Simmer soup for a few minutes. Add the cream mixture and stir until it is blended. Heat through and serve with a sprinkling of chives and dill.
Nutrition Facts : Calories 329.1, Fat 28.8, SaturatedFat 17.3, Cholesterol 84.5, Sodium 627.3, Carbohydrate 12.6, Fiber 2.9, Sugar 5.7, Protein 7.6
CREME DU BARRY (CAULIFLOWER SOUP)
Make and share this Creme Du Barry (Cauliflower Soup) recipe from Food.com.
Provided by Bellinda
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add oil and butter to pan and heat. Add leeks and cook on low for 10 minutes.
- Add cauliflower, potatoes and stock. Stir. Season with salt,pepper, garlic.
- Cover and bring to a boil. Then simmer for about 20 min or until cauliflower and potatoes are soft. Cool slightly.
- Puree in a blender or food processor until smooth. Careful! You might have to do that in batches. Return to pan and heat. Check for seasoning. You might have to add some chicken stock or milk to adjust consistency.
- Pour into soup bowls and garnish with chopped parsley.
POTAGE DUBARRY WITH CRISP CHORIZO (CREAMY CAULIFLOWER SOUP)
Crisp little florets and salty, spicy chorizo contrast wonderfully with this creamy cauliflower soup
Provided by Mary Cadogan
Categories Soup
Time 55m
Number Of Ingredients 10
Steps:
- Set aside two handfuls of small cauliflower florets. Heat the butter in a large pan, add the shallots and gently fry until soft but not brown. Add the cauliflower, potatoes, milk and stock. Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 mins until the vegetables are tender. Purée until smooth either with a stick blender or in a food processor (you will need to do this in batches). Return to the pan and add the cream. Warm through and add more seasoning if necessary.
- Heat the oil in a pan, add the reserved cauliflower florets and fry until brown and starting to soften. Add a splash of water, cover and cook for a further 1-2 mins until just tender. Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.
- Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a couple of slices of chorizo and scattered with coriander.
Nutrition Facts : Calories 323 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.64 milligram of sodium
CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
POTAGE DUBARRY
Creamy Cauliflower Soup
Provided by jordangenevieve
Time 55m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Set aside 2 handfuls cauliflower florets. Heat the butter in a large pan and fry the onions until soft but not brown. Add the cauliflower, potatoes, milk and stock to the pot. Bring to the boil before reducing the heat and letting it simmer for 15-20 minutes or until the vegetables are tender.
- Puree until smooth in a food processor. Return to the pan and add the cream. Warm through and add more seasoning if necessary.
- Heat the oil in the pan and the reserved cauliflower florets. Fry them until brown and starting to soften. Add a splash of water and and cook for a further 2 minutes or until just tender. Tip the cauliflower into a bowl.
- Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.
- Serve the soup in bowls with a small pile of crisp cauliflower in the center, topped with a couple of slices of chorizo and scattered with coriander.
Tips:
- Choose the right cauliflower: Look for a cauliflower that is compact and has tightly packed florets. Avoid heads with any brown spots or blemishes.
- Trim the cauliflower properly: Remove the tough outer leaves and any woody stems. Cut the cauliflower into florets of about 1-2 inches in size.
- Roast the cauliflower before using: Roasting the cauliflower brings out its natural sweetness and caramelized flavor. Toss the florets with a little olive oil and salt, then roast at 425°F for about 15 minutes, or until tender and slightly browned.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
- Simmer the soup for at least 30 minutes: This allows the flavors to meld and develop. The longer you simmer the soup, the more flavorful it will be.
- Puree the soup until smooth: Use a blender or immersion blender to puree the soup until it is smooth and creamy. If you like a little texture, you can leave some small pieces of cauliflower in the soup.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of crème fraîche for extra flavor.
- Garnish the soup before serving: A simple garnish of chopped parsley or chives adds a touch of color and freshness to the soup.
Conclusion:
Cauliflower soup is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a snack. It's a great way to use up leftover cauliflower, and it's also a great way to get your daily dose of vegetables. With its creamy texture and rich flavor, cauliflower soup is sure to be a hit with everyone at your table.
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