Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos


Du Barry soup

Du Barry soup

Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.

192,277 4.7/5

Grade this recipe :

Last modified on: October 17th 2018

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
48 min.13 min.1 hour 1 min.
Preservation: Several days in the fridge, in a closed jar.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Du Barry soup : Photo of step #1Prepare 1 cauliflower, then put the florets in a large pan and cover with water by 2 cm (1").

Salt, add 1 chicken stock cube and bring to the boil over medium heat.
40 min.
2 Du Barry soup : Photo of step #2After 2 or 3 minutes boiling, remove about ¼ of the cauliflower. Check that it's cooked but still firm and set aside. 3 min.
3 Du Barry soup : Photo of step #3Coninue cooking the rest a further 3 or 4 minutes, until the cauliflower is tender, then remove from heat and blend thoroughly. 10 min.
4 Du Barry soup : Photo of step #4Mix 3 tablespoons cornflour with 3 tablespoons water, then pour this into the pan, whisking until it thickens (a few seconds). 3 min.
5 Du Barry soup : Photo of step #5Put back on low heat, then add 125 ml cream and 1 knob butter. Whisk one last time to mix well. 2 min.
6 Du Barry soup : Photo of step #6Finish by adding the cauliflower removed earlier. Stir gently to mix... 3 min.
7 Du Barry soup : Photo of step #7...your Du Barry soup is ready.
8 Du Barry soup : Photo of step #8This excellent soup is named after the Comtesse du Barry, the last mistress of King Louis XV of France, and dates from a time when new dishes were often associated with a famous person.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
84132 gr72 gr47 gr
42 %12 %7 %7 %
Per 100 g
CaloriesProteins CarbohydratesFats
592 gr5 gr3 gr
3 %1 %<1 %1 %
Per person
CaloriesProteins CarbohydratesFats
1405 gr11 gr7 gr
7 %2 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 2.57 €
Per person : 0.43 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Scallops with fondue of leeks, Croque-monsieur gourmand, Baked potoatoes with herb butter or cream , Chocolate tart, Celeriac and mushroom gratin, ... [All]
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Boeuf (beef) bourguignon, Blackcurrant, vanilla and lime verrine , Lemon Confectioner's Custard, Rabbit civet "à la normande", Two-stage beef chuck , ... [All]
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Vegetable stock, Leavened bread, Langoustine sabayon tart, How to fry eggs well, Couscous, ... [All]
CauliflowerCauliflower: You can check-out other recipes which use it, like for example: Creamy Winter Vegetable Soup, Chorba, Crunchy spring salad, Roasted Cauliflower, Creamy risotto with vegetables , ... [All]

visitors have also looked at

Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pan-fried scallops and chanterelles with Noilly Prat sauce
Hot chocolate
Hot chocolate
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab
Elsa's Comtoise galette
Elsa's Comtoise galette

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page