Soup du Barry

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]^: 322 It is named for Madame du Barry, mistress of King Louis XV of France.^[3]

References

^ ^a ^b Montagné, Prosper (2009) [1938]. Larousse Gastronomique (2007(FR) ed.). London: Hachette Hamlyn. p. 380. ISBN 9780600620426.
^ Lilly, Jeannala et Seppala (2014-01-06). "Velouté Du Barry". lacuisinedelilly.canalblog.com. canalblog.com. Retrieved 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".
^ Madison, Deborah (26 January 2017). The Illustrated Encyclopedia of Fruits, Vegetables, and Herbs: History, Botany, Cuisine. Book Sales. p. 170. ISBN 978-0-7858-3488-5.

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[le-1] Montagné, Prosper (2009) [1938]. Larousse Gastronomique (2007(FR) ed.). London: Hachette Hamlyn. p. 380. ISBN 9780600620426.

[2] Lilly, Jeannala et Seppala (2014-01-06). "Velouté Du Barry". lacuisinedelilly.canalblog.com. canalblog.com. Retrieved 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] Madison, Deborah (26 January 2017). The Illustrated Encyclopedia of Fruits, Vegetables, and Herbs: History, Botany, Cuisine. Book Sales. p. 170. ISBN 978-0-7858-3488-5.

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