📝 About This Recipe
Named after the Comtesse du Barry, the legendary favorite of King Louis XV, this classic French potage is the epitome of culinary elegance. It transforms the humble cauliflower into a silky, ivory-colored masterpiece enriched with cream and finished with a touch of nutmeg. This soup is celebrated for its delicate balance of earthy sweetness and luxurious texture, making it a timeless starter for any sophisticated dinner party.
🥗 Ingredients
The Aromatics
- 4 tablespoons Unsalted Butter (high quality, European style preferred)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1/2 Yellow Onion (small, finely diced)
The Main Body
- 1 large head Fresh Cauliflower (approx. 2 lbs, cut into small florets)
- 1 medium Russet Potato (peeled and cubed for natural thickening)
- 5 cups Chicken or Vegetable Stock (low sodium, high quality)
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 teaspoon White Pepper (to maintain the pristine white color)
- 1 pinch Nutmeg (freshly grated)
The Liaison (Finishing)
- 1/2 cup Heavy Cream (room temperature)
- 2 large Egg Yolks (for a traditional, rich finish)
For Garnish
- 1/2 cup Reserved Cauliflower Florets (blanched until tender-crisp)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Begin by prepping your cauliflower. Cut the head into small, uniform florets. Reserve about half a cup of the smallest, prettiest florets to use later as a garnish.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat until it begins to foam.
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3
Add the sliced leeks and diced onion to the pot. Sauté gently for 5-7 minutes until they are soft and translucent. Do not let them brown, as this will discolor the white soup.
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4
Stir in the cauliflower florets and the cubed potato. Cook for another 3 minutes, stirring occasionally to coat the vegetables in the butter.
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5
Pour in the stock until the vegetables are just submerged. Add the sea salt and white pepper.
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6
Increase the heat to medium-high and bring to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the cauliflower and potatoes are very tender when pierced with a fork.
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7
While the soup simmers, blanch the reserved small garnish florets in boiling salted water for 2-3 minutes, then shock them in ice water to stop the cooking. Drain and set aside.
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8
Once the soup vegetables are soft, use an immersion blender to purée the soup until completely smooth. For an ultra-professional finish, pass the purée through a fine-mesh sieve (chinois) into a clean pot.
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9
In a small bowl, whisk together the heavy cream and the two egg yolks to create the 'liaison'. This is the secret to the soup's incredible richness.
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10
Temper the liaison by whisking one ladle of the hot soup into the cream and egg mixture. Then, slowly pour the tempered mixture back into the main pot of soup, whisking constantly.
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11
Heat the soup gently over low heat for 2-3 minutes to thicken. Important: Do not let the soup boil after adding the egg yolks, or it may curdle.
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12
Taste and adjust seasoning with more salt or white pepper if needed. Stir in the freshly grated nutmeg.
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13
Ladle the hot soup into warmed bowls. Arrange a few of the blanched florets in the center, sprinkle with chives, and add a tiny drop of olive oil for shine.
💡 Chef's Tips
Always use white pepper instead of black to maintain the soup's snowy, regal appearance. If the soup feels too thick, whisk in a little extra warm stock or milk until you reach your desired consistency. To make it vegetarian, ensure you use a light-colored vegetable stock rather than a dark roasted one. Don't skip the potato; the starch provides a natural creaminess that complements the fats perfectly. When cleaning leeks, be sure to soak them in water to remove any hidden grit between the layers.
🍽️ Serving Suggestions
Pair with a crisp, dry French white wine like a Chablis or Sancerre. Serve alongside warm, crusty baguette slices with salted French butter. For an extra touch of luxury, top with a small spoonful of caviar or a few shavings of truffle. A side salad of bitter greens with a light lemon vinaigrette cuts through the richness beautifully. Present as a first course for a formal dinner followed by a roasted poultry main.