1 | Prepare 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. | ![Du Barry soup : etape 25 Du Barry soup : etape 25](/images/recettes/entrees/soupes/316-1.webp) |
2 | After 2 or 3 minutes boiling, remove about ¼ of the cauliflower. Check that it's cooked but still firm and set aside. | ![Du Barry soup : etape 25 Du Barry soup : etape 25](/images/recettes/entrees/soupes/316-2.webp) |
3 | Coninue cooking the rest a further 3 or 4 minutes, until the cauliflower is tender, then remove from heat and blend thoroughly. | ![Du Barry soup : etape 25 Du Barry soup : etape 25](/images/recettes/entrees/soupes/316-3.webp) |
4 | Mix 3 tablespoons cornflour with 3 tablespoons water, then pour this into the pan, whisking until it thickens (a few seconds). | ![Du Barry soup : etape 25 Du Barry soup : etape 25](/images/recettes/entrees/soupes/316-4.webp) |
5 | Put back on low heat, then add 125 ml cream and 1 knob butter. Whisk one last time to mix well. | ![Du Barry soup : etape 25 Du Barry soup : etape 25](/images/recettes/entrees/soupes/316-5.webp) |
6 | Finish by adding the cauliflower removed earlier. Stir gently to mix... | ![Du Barry soup : etape 25 Du Barry soup : etape 25](/images/recettes/entrees/soupes/316-6.webp) |
7 | ...your Du Barry soup is ready. | ![Du Barry soup : etape 25 Du Barry soup : etape 25](/images/recettes/entrees/soupes/316-7.webp) |
8 | This 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. | ![Du Barry soup : etape 25 Du Barry soup : etape 25](/images/recettes/entrees/soupes/madame_dubarry.webp) |