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). The use of stock makes it a velouté; the addition of cream and an egg yolk makes it a crème.^: 322 It is named after Madame du Barry, mistress of King Louis XV of France.

References

1 2 Montagné, Prosper (2009) [1938]. Larousse Gastronomique (in French) (2007(FR) ed.). London: Hachette Hamlyn. p. 380. ISBN 9780600620426.
↑ "Velouté Du Barry". La Cuisine de Lilly (in French). canalblog.com. 2014-01-06. 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] 1 2 Montagné, Prosper (2009) [1938]. Larousse Gastronomique (in French) (2007(FR) ed.). London: Hachette Hamlyn. p. 380. ISBN 9780600620426.

[2] "Velouté Du Barry". La Cuisine de Lilly (in French). canalblog.com. 2014-01-06. 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.