Soup du Barry explained

Soup du Barry (French: Potage Dubarry, Velouté Dubarry or Crème Dubarry) is a French soup made from cauliflower, potatoes, and stock (traditionally veal stock).[1] The use of stock makes it a velouté; the addition of cream and an egg-yolk makes it a crème.[2] [1] It is named for Madame du Barry, mistress of King Louis XV of France.[3]

Notes and References

  1. Book: Montagné , Prosper . 2009 . 1938 . 2007(FR) . Larousse Gastronomique . London . Hachette Hamlyn . 380 . 9780600620426.
  2. Web site: Velouté Du Barry . Lilly . Jeannala et Seppala . 2014-01-06 . lacuisinedelilly.canalblog.com . canalblog.com . 2019-01-23 . Le potage au chou-fleur est devenu "velouté Du Barry", si l'on y ajoute de la crème et un jaune d'oeuf, le potage devient "crème Du Barry"..
  3. Book: Madison, Deborah . The Illustrated Encyclopedia of Fruits, Vegetables, and Herbs: History, Botany, Cuisine. 26 January 2017. Book Sales. 978-0-7858-3488-5. 170.

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