Du Barry Cream Soup
4 servings
60 minutes
Du Barry cream is a French cream soup made from cauliflower. Its origins are associated with Countess Du Barry, who, in addition to her culinary talents, also had other virtues that helped her pave the way from the lower classes to high society . During the French Revolution, the newly-minted countess was beheaded, and, according to legend, the executioner was one of her former lovers. Myths are myths, but here is the reality: after the revolution, chefs left without rich and noble employers dispersed across Europe along with recipes and stories about French haute cuisine. One of these iconic dishes was Du Barry cream soup.
1
Prepare the necessary ingredients.
2
Chop the cabbage, setting aside a dozen small beautiful florets.
- Cauliflower: 1 piece
3
Cut the white part of the leek randomly.
- Leek: 1 piece
4
Add the cabbage florets to boiling water, cook for 10 minutes, then transfer to cold water to stop the cooking.
- Cauliflower: 1 piece
5
In a deep skillet, melt the butter and sauté the leeks over medium heat until soft. Do not let the onion change color, or it will affect the soup's color.
- Butter: 40 g
- Leek: 1 piece
6
Add flour, mix well, remove the saucepan from heat and let it sit for 10 minutes to cool slightly.
- Wheat flour: 40 g
7
Pour hot broth into the pan with onions and bring to a boil. Add cauliflower and simmer on low heat for 20 minutes until the cabbage is tender.
- Chicken broth: 1.25 l
- Cauliflower: 1 piece
8
Blend the soup with a blender, add 75 ml of cream and bring to a boil while stirring with a wooden spoon. If the soup is too thick, add another 15 ml of cream, one tablespoon at a time.
- Heavy cream 35% fat: 100 ml
- Heavy cream 35% fat: 100 ml
9
Add salt and pepper to taste.
- Salt: to taste
- Ground white pepper: to taste
10
Pour the soup into the bowl.
11
Decorate with cabbage flowers and greens.
