📝 About This Recipe
Named in honor of Comtesse du Barry, a favorite of Louis XV, this classic French soup is the epitome of culinary elegance. It transforms the humble cauliflower into a silk-smooth masterpiece using the traditional 'velouté' technique, enriched with heavy cream and egg yolks. This dish is celebrated for its delicate ivory color, sophisticated nutty undertones, and a texture so luxurious it feels like liquid velvet on the palate.
🥗 Ingredients
The Soup Base
- 1 large head Cauliflower (approx. 2 lbs, cut into small florets; reserve 1 cup of tiny florets for garnish)
- 1 large Leek (white and light green parts only, cleaned and thinly sliced)
- 4 tablespoons Unsalted Butter (high quality European style preferred)
- 1/4 cup All-purpose Flour (to create the roux)
- 5 cups Chicken Stock (or white vegetable stock for a vegetarian version)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground; used to maintain the pure white color of the soup)
- 1 pinch Nutmeg (freshly grated)
The Liaison (Finishing Touch)
- 1/2 cup Heavy Cream (at room temperature)
- 2 large Egg Yolks (beaten)
Garnish & Service
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Extra Virgin Olive Oil (for sautéing reserved florets)
- 1 sprig Chervil or Parsley (for a touch of green)
👨🍳 Instructions
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1
Prepare the cauliflower by removing the green leaves and core. Break the head into small, uniform florets. Reserve about 1 cup of the smallest, prettiest florets to use as a garnish later.
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2
In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons of butter over medium-low heat. Add the sliced leeks and a pinch of salt.
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3
Sweat the leeks for about 5-7 minutes until they are soft and translucent. Do not let them brown, as this will discolor the final soup.
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4
Stir in the flour and cook for 2 minutes, stirring constantly with a wooden spoon to create a 'blond roux.' This thickens the soup while maintaining its pale color.
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5
Slowly whisk in the chicken stock, a half-cup at a time, ensuring no lumps form. Once all stock is incorporated, bring the liquid to a gentle simmer.
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6
Add the main portion of cauliflower florets to the pot. Season with salt, white pepper, and a tiny pinch of nutmeg.
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7
Cover the pot and simmer gently for 20-25 minutes, or until the cauliflower is very tender when pierced with a knife.
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8
While the soup simmers, blanch the reserved garnish florets in boiling salted water for 3 minutes, then shock in ice water. Alternatively, sauté them in a small pan with the remaining butter until just tender.
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9
Once the soup base is cooked, use an immersion blender to puree the soup until completely smooth. For a truly professional 'Dubarry' finish, pour the puree through a fine-mesh sieve (chinois) into a clean pot.
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10
In a small bowl, whisk together the heavy cream and egg yolks to create the 'liaison.' This is the secret to the soup's richness.
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11
Temper the liaison by slowly whisking in a ladleful of the hot soup into the cream mixture. This prevents the eggs from curdling.
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12
Lower the heat of the main pot to the lowest setting. Stir the tempered liaison back into the soup. Heat gently for 2-3 minutes, but do not let it boil, or the eggs will scramble.
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13
Taste and adjust seasoning. The soup should be thick enough to coat the back of a spoon elegantly.
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14
Ladle the hot soup into warmed bowls. Garnish with the reserved florets, a sprinkle of fresh chives, and a few drops of olive oil if desired.
💡 Chef's Tips
Always use white pepper instead of black pepper to maintain the pristine, creamy white aesthetic of the soup. Never let the soup reach a rolling boil after adding the egg yolk liaison, or the texture will become grainy. If the soup feels too thick, thin it out with a splash of warm stock or milk until it reaches your desired consistency. For a deeper flavor, you can roast the cauliflower florets slightly before adding them to the stock, though this will result in a more golden-hued soup. Using a fine-mesh sieve after blending is the difference between a 'home-style' soup and a true French 'Crème' soup.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or a dry Sauvignon Blanc to cut through the richness. Serve alongside warm, crusty French baguette slices with salted butter. A side of lightly dressed microgreens or a simple butter lettuce salad provides a refreshing contrast. Top with a few shavings of fresh black truffle or a drizzle of truffle oil for an ultra-luxurious dinner party version. For a crunchier texture, serve with homemade garlic butter brioche croutons.