Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
272 K 4.4/5 (27 reviews)
1 hour 1 min.
Easy
12 people
8 IngredientsLast modified on: October 17th 2018
2 cauliflowers
2 
6 tablespoons 
6 tablespoons 
1 cup 
2 knobs 
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 2 cauliflowers, then put the florets in a large pan and cover with water by 2 cm (1").
Salt, add 2 chicken stock cubes and bring to the boil over medium heat.
Salt, add 2 chicken stock cubes 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 | 60 RDI=20 % | 140 RDI=10 % | 90 RDI=10 % | 1,680 RDI=80 % | 7,040 RDI: 80 % |
| 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 % | 7 RDI=1 % | 140 RDI=7 % | 590 RDI: 7 % |
How much will it cost?
- For 12 people : 5.15 €
- 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: New tiramisu, Cassoulet-style shepherd's pie., Potato purée , Country-style spring pasta, "Day After Pork Belly" Soup, ... See them all 115
Water
Like these other recipes: Tomato foccacia, "Buttonhole" quail eggs, French baguettes, How to use gelatin, Cornmeal baps for Anne, ... See them all 136
Cornflour
Like these other recipes: Eggs meurette, Clementine confectioner's custard, Paris flan filling, Chestnut moelleux, Spicy roast cauliflower gratin, ... See them all 33
Cauliflower
Like these other recipes: Chorba, Two-cheese vegetable gratin, Winter vegetable soup, Sliced cauliflower with 3 cheeses, Cauliflower tabbouleh, ... See them all 49
Other recipes you may also like
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.June 22th 2011250 K 15 1 hour 30 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.February 21th 2011389 K 44.8 15 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).May 6th 2017924 K5 1 hour 40 min.
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...August 13th 2016393 K 25 1 hour 3 min.
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.September 29th 2012185 K4.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.