Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
267 K 4.4/5 (27 reviews)
1 hour 1 min.
Easy
2 people
8 IngredientsLast modified on: October 17th 2018
1⁄3 cauliflower
1⁄3 
1 tablespoon 
1 tablespoon 
1.6 oz 
1⁄3 knob 
Times for this recipe
Preparation: 50 min.
Cooking: 15 min.
All in all: 1 hour 1 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 40 min.
Prepare 1⁄3 cauliflower, then put the florets in a large pan and cover with water by 2 cm (1").
Salt, add 1⁄3 chicken stock cube and bring to the boil over medium heat.
Salt, add 1⁄3 chicken stock cube and bring to the boil over medium heat.
Stage 2 - 3 min.
After 2 or 3 minutes boiling, remove about ¼ of the cauliflower. Check that it's cooked but still firm and set aside.
Stage 3 - 10 min.
Coninue cooking the rest a further 3 or 4 minutes, until the cauliflower is tender, then remove from heat and blend thoroughly.
Stage 4 - 3 min.
Stage 5 - 2 min.
Stage 6 - 3 min.
Finish by adding the cauliflower removed earlier. Stir gently to mix...
Stage 7
...your Du Barry soup is ready.
Stage 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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 20 RDI=2 % | 20 RDI=3 % | 290 RDI=20 % | 1,220 RDI: 20 % |
| Per 100 g | 2 RDI=1 % | 4 RDI=0 % | 3 RDI=1 % | 60 RDI=3 % | 250 RDI: 3 % |
| Per person | 5 RDI=2 % | 10 RDI=1 % | 8 RDI=1 % | 150 RDI=7 % | 610 RDI: 7 % |
How much will it cost?
- For 2 people : 0.90 €
- Per person : 0.45 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream
Like these other recipes: Caramelized apple "moelleux" cake, Celeriac and mushroom gratin, Maple syrup cream sugar, Curried prawn risotto, Montagnon rice, ... See them all 115
Water
Like these other recipes: Potimarron (Japanese chestnut pumpkin) purée, Lumberjack turnovers, Choux pastry (pâte à choux), Ali Baba bread, Pitta bread, ... See them all 135
Cornflour
Like these other recipes: Two-stage beef chuck , Caramelized pear custard tart, Gâteau Basque , Paris flan filling, Clementine confectioner's custard, ... See them all 33
Cauliflower
Like these other recipes: How to prepare cauliflower, Gratin "grilled inside", Warm autumn salad, Vegetable tartare, Country vegetable soup, ... See them all 49
Other recipes you may also like
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011532 K4.6 1 hour 35 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021343 K5 50 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017938 K 54 20 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010294 K 14.2 15 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.September 7th 2018322 K4.6 2 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.