VELOUTÉ DUBARRY
(Cauliflower velouté)
Serving 6/8 people
Ingredients:
1 kg / 1 medium cauliflower, cut into florets
150gr leek / white part only, chopped finely
80gr unsalted butter
80gr flour
2L / 4 pints chicken or veal stock
200gr double cream
2 egg yolks
Salt and white pepper, to taste
Fresh chives or chervil (for garnish)
Cooking Instructions:
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Bring the stock to a boil.
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In a large pot, melt the butter over medium heat. Add the chopped leeks and cook until soft. Add the flour and cook slowly the roux with the leeks for 3/4mn. Let cool.
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Add the hot stock on the cold roux and bring back to a boil.
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Add the cauliflower florets, add the salt and cook for about 45mn or until the vegetables are tender.
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Liquidise in a blender, or with a stick blender and then pass through a sieve. Use the back of a ladle to help push the mixture through.
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season with salt and white pepper.
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Mix the yolks with the cream, pass through the sieve.
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Add gently to the boiling velouté, do not boil again.
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Ladle into bowls and garnish with fresh herbs.
This classic potage has a velvety texture and delicate flavor, making it a sophisticated and comforting soup that can be enjoyed as part of a meal or on its own.
History of Potage Dubarry
Potage Dubarry is a classic French cauliflower soup named in honor of Madame du Barry, a famous mistress of King Louis XV, by her personal chef, Louis Signot.
Its origin is tied to the grand culinary traditions of the French court, particularly at the
Château de Versailles, where noble ingredients like cauliflower were first celebrated.
The dish features a silky blend of cauliflower and leeks, enriched with cream. It's typically served as an elegant first course in French cuisine.
The soup is refined yet simple, and over time, it has evolved into variations such as Velouté Dubarry (which includes cream and egg yolk) or Crème Dubarry, a creamy version without the velouté texture.
As an alternative you can add some curry powder with the leeks.
You can also add few drops of truffle oil when serving