What is Crème du Barry?

Sometimes known as Velouté du Barry or Potage du Barry, Crème du Barry is a classic French soup that you’ll find on French bistro menus, especially in the Winter during cauliflower season. It is typically made with Cauliflower as its star ingredient, blended with shallots, leek, chicken stock and enriched at the end with a “liaison”: a mix of heavy cream and egg yolks.

The velvety texture and delicate flavor of cauliflower gives this soup a luxurious feel, without the heaviness.

It’s an ideal recipe if you want an elegant starter when hosting friends and family. That said, I love it any day of the week too! I often enjoy with a slice of crusty baguette and occasionally top it with a sprinkle of grated Gruyère cheese.

A Brief History of Crème du Barry

The soup is named in honor of Madame du Barry, the celebrated mistress of King Louis XV of France. Renowned for her refined tastes and appreciation of culinary delights, Madame du Barry was particularly fond of cauliflower, a vegetable that was highly prized in the royal courts of 18th-century France. According to tradition, royal chefs created this luxurious soup to pay tribute to her, reflecting the era’s penchant for naming dishes after prominent figures in the court.

Over time, the recipe has been adapted—modern versions often reduce the amount of cream, making the dish slightly lighter while retaining its classic charm.

The term “du Barry” is used today beyond the soup, to name dishes where cauliflower is the star ingredient, such as “Oeufs à la du Barry” (eggs with cauliflower cream) or “Gratin à la du Barry” (cauliflower gratin).

Ingredients you’ll need for this Cream of Cauliflower Soup

1. Cauliflower. You need one large cauliflower (about 1kg/2.2lbs) this recipe. Look for one that is firm, dense and blemish free. Remove the outer leaves and cut it into small florets. While a fresh, seasonal cauliflower yields the best flavor, you can opt for frozen florets too. Make sure they are well-thawed.
2. Leek. You will only need the white part of one leek, which is about 100g. Clean it well and slice it into thin half rounds. The leeks add a touch of sweetness.
3. Shallot. One shallot, peeled and diced, pan fried in some olive oil makes the base of the soup.
4. Chicken stock. Ideally, choose a low-sodium chicken stock to control the amount of salt in the final dish. You can always taste the soup at the end and adjust seasoning if needed.
5. Heavy cream and egg yolks. Full-fat (35% m.f.) heavy cream and two egg yolks (together called a “liaison”) are stirred into the soup closer the end. They lend a wonderfully rich taste and smooth texture to the soup.
6. Fresh herbs. For garnish, a handful of chervil leaves is traditionally used. Chervil tastes mild with hints of licorice that pairs beautifully with the creaminess of the soup. As another option, you can use fresh parsley which is easier to find in the US/Canada.

Step-by-Step Instructions

1. Prepare and cook the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced shallot and sliced leek, sautéing gently until soft and fragrant. Add the cauliflower florets to the pot, pour in the chicken stock and bring to a gentle simmer. Cover and cook until the cauliflower is very tender, about 20-25 minutes.
2. Blend the Soup: Using an immersion blender, blend until smooth and creamy.
3. Prepare the Liaison: In a small bowl, whisk together the heavy cream and egg yolks. Slowly add a ladle of hot soup to the mixture, whisking constantly to temper the eggs.
4. Finish the Soup: Gradually stir the cream-egg mixture back into the soup. Gently heat the soup, stirring constantly, until slightly thickened.
5. Season and Garnish: Season with salt and freshly ground pepper to taste. Serve hot, garnished with a sprinkle of chervil or parsley leaves.

Frequently Asked Questions

• Can I make this soup vegetarian?

Absolutely! Simply swap the chicken stock for vegetable stock to create a vegetarian version. The flavor remains rich and satisfying. Of course, the “liason” will need to be omitted as well.

• Can I make this soup with frozen cauliflower?

Yes! Make sure the cauliflower is thawed before you add them to the pot (or the soup may end up watery).

• What if I don’t have an immersion blender?

A countertop blender works just as well. Blend the soup in batches, ensuring not to overfill the blender, as hot liquids expand when blended. Return the soup to the pot when it is blended.

• How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring frequently to maintain its creamy texture.

• Can I freeze Crème du Barry?

Yes, you can freeze the soup without the cream-egg mixture for up to 3 months. When reheating, prepare the liaison fresh and incorporate it into the reheated soup.

I hope you’ll enjoy this Cream of Cauliflower Soup recipe as much as I do. If you have any questions, please leave a comment. 

More French Soups to try: 

• Classic French Onion Soup
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

Cream of Cauliflower Soup (Crème du Barry)

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 tbsp (15ml) extra virgin olive oil
1 leek, white part only (about 100g), cleaned and sliced
1 shallot, peeled and diced
1 large cauliflower (about 1kg/2.2lbs), trimmed and cut into florets
4 cups (1L) chicken stock, low sodium
1/2 cup (120ml) heavy cream, 35% m.f.
2 egg yolks, at room temperature
1 handful chervil or parsley leaves, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced shallot and sliced leek, and sauté for 3 minutes until soft and fragrant.
2. Add the cauliflower florets to the pot, pour in the chicken stock and bring to a gentle simmer. Cover and cook until the cauliflower is very tender, about 20-25 minutes.
3. Using an immersion blender, blend until smooth and creamy. If the soup feels too thick, add a bit of water. If using a countertop blender, blend the soup in small batches and return it to the pot afterwards.
4. In a small bowl, whisk together the heavy cream and egg yolks. Slowly add a ladle of hot soup to the mixture, whisking constantly to temper the eggs. Gradually stir the cream-egg mixture back into the soup. Continue heating the soup, stirring constantly, until slightly thickened. Add salt and freshly ground pepper to taste, if required.
5. For serving, ladle the soup into individual serving bowls and garnished with a sprinkle of chervil or parsley leaves.

The post Cream of Cauliflower Soup (Crème du Barry) appeared first on Pardon Your French.

Cauliflower in Brittany

Cauliflower are one of the flagship produces of Brittany, my home region, and are ubiquitous in the local cooking repertoire. This is especially true in late Fall and all throughout Winter, when cauliflower are in season. Brittany’s sandy soil and mild, humid Winters makes it perfect to grow this cruciferous vegetable – and the region grows and harvests about 80% of the total cauliflower available in France. 

I just love to see the first cauliflower graze the stalls of my local farmer’s market. While they mark the start of colder temperatures, they also mean warming soups, cozy gratins, and all kinds of comforting stews will start their rotation in our kitchens.  

Naturally, the Brittany cooking repertoire features a myriad of cauliflower recipes. Among the most favorite ones are the Cauliflower Gratin and this Creamy Roasted Cauliflower Soup.

Tips when shopping for cauliflower 

When shopping for cauliflower, look for one that has firm, dense and blemish free florets (although tiny blemish spots are fine in my opinion) . The cauliflower color should be creamy white. When lifting it, it should feel heavy for its size. If you see any leaves still attached around it, they should be vibrant green and still “fresh” (not look wilted). 

How to Roast Cauliflower

Roasting cauliflower is a wonderful way to bring out their sweetness and deepen their flavor profile. In my opinion, boiled cauliflower can taste rather bland and often need sauces and/or salty fixings to become interesting. But roasted cauliflower develops such delicious caramel and nutty flavors. You can simply enjoy them on their own as a side, or use them to build this creamy, tasty soup.  

Here are the steps and a few tips to ensure that your roasted cauliflower turns out perfectly.

• Step 1: Prepare the cauliflower. 

First, break the cauliflower head into florets and chop off the core. For best results, I recommend you cut the cauliflower into uniformly sized pieces, so they cook evenly. 

• Step 2: Prepare the baking sheet. 

Use a large baking sheet with raised edges. You can lightly grease it with a drizzle of oil (or cooking spray) or line it with parchment paper (much easier to clean after!).

• Step 3: Preheat your oven

Roasting requires your oven to be set at a relatively high temperature. For cauliflower florets, I find that 425˚F (220˚C) is ideal to get them nicely roasted and crisp. Make you sure you preheat your oven early enough so it is fully preheated when you insert the cauliflower tray. 

• Step 4: Toss the ingredients together. 

When the oven is fully pre-heated, toss your ingredients (cauliflower florets, olive oil and salt) directly onto the baking sheet. Make sure the florets are all evenly well coated with oil. Spread the florets in an even layer onto the baking sheet. 

Don’t overcrowd the pan! The florets need to be spaced enough to roast and caramelize well. If placed too close, they will release steam and just soften. If you feel your pan is too crowded, don’t hesitate and roast the florets in two separate batches. 

• Step 5: Roast, turn and roast again. 

Roast the florets for 30 minutes. Flip the pieces halfway through baking using a large spatula. You’ll notice the bottom part of the florets will be golden and we want to get the other side equally as caramelized. 

When the cauliflower is tender and all golden throughout (charred bits are fine too), take them out of the oven and let cool for 5 minutes before using to make the soup. 

How to store this Creamy Roasted Cauliflower Soup 

After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup can thicken slightly while cooling down to room temperature. The soup will thin out again when reheated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

What to serve with this soup

This roasted cauliflower soup is so tasty and creamy that you can simply enjoy it as is, with freshly cracked black pepper and thyme. But as with many soups, it invites many topping options too! 

You can enjoy it topped with fresh parsley or tarragon, croutons, salty bacon bits or chopped nuts, such as hazelnuts or walnuts for crunch. 

You can enjoy this soup on its own as a starter or make it a meal paired with a Salade Lyonnaise, a slice of Quiche Lorraine or a Croque-Monsieur. 

I hope you’ll love this Creamy Roasted Cauliflower Soup as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like

• • Classic French Lentil Soup
  • Classic French Carrot Soup (Potage Crecy)
  • Provencal Garlic Soup (Aigo Boulido)
  • Creamy Leek & Potato Soup (Soupe Vichyssoise) 
  • Split Pea Bacon Soup (Potage Saint Germain)
  • Smoked Ham Hock Bean Cabbage Soup (Garbure)

Creamy Roasted Cauliflower Soup

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 8 voted )

Ingredients

1 large head of cauliflower (about 2 pounds), cut into bite-sized florets
2 tbsp (30 ml) extra-virgin olive oil
½ tsp salt
½ tbsp (7g) butter, unsalted
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (1L/32 ounces) vegetable broth (ideally low-sodium)
1 tbsp (15ml) fresh lemon juice
¼ tsp grated nutmeg
For garnish (optional): freshly ground black pepper and thyme (stemmed), to taste 

Instructions

Step 1 – Preheat your oven to 425˚F (220˚C). Line a large baking sheet with parchment paper.

Step 2 – Toss the cauliflower florets onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and toss to coat the florets evenly. Arrange the florets in a single layer onto the baking sheet. Bake for 30 minutes, tossing halfway until the cauliflower is golden and slightly charred on the edges.

Step 3 – When the cauliflower is almost done roasting, melt the butter in a Dutch oven or large pot over medium heat. Add the onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant. Add the broth.

Step 4 - Reserve 4 or 6 of the prettiest roasted cauliflower bits for garnishing the soup bowls later. Add the roasted florets to the pot. Turn the heat to medium heat and bring to a simmer. Boil for 20 minutes, stirring occasionally, until the florets are fork tender. Remove from the heat. 

Step 5 -  Blend the soup (with a hand blender or in a processor) until smooth. Add the lemon juice and stir. Season with nutmeg and stir again. Taste and adjust seasoning if needed, with salt. 

Step 6 - For serving, ladle the soup into individual bowls. Top with reserved cauliflower florets, sprinkle with freshly ground black pepper and thyme. 

The post Creamy Roasted Cauliflower Soup appeared first on Pardon Your French.

Cauliflower in Brittany

Cauliflowers are one of the flagship produces grown in Brittany and are ubiquitous in the local cooking repertoire – with this recipe being perhaps the most popular way to enjoy them. The north-western region of France grows and harvests about 80% of the total cauliflowers in France. Brittany’s sandy soil and mild, humid Winters makes it perfect to grow this cruciferous vegetable.

When shopping for cauliflower, look for one that has firm, dense and blemish free florets. Its color should be creamy white. When lifting it, it should feel heavy for its size. If you see any leaves still attached around it, they should be vibrant green and still “fresh” (not look wilted). 

What is a Mornay Sauce?

In essence, a Mornay Sauce is a classic Béchamel sauce – one of the 5 French Mother sauces – with the addition of grated cheese. It’s creamy, lightly cheesy and a staple to have in your French cooking repertoire. Mornay is a versatile sauce. It is used not only for this cauliflower gratin, but also for making a croque-monsieur or a classic endive ham gratin. 

Hard mountain cheese (Alpine cheese) is classically used for a Mornay sauce. Look for or Gruyère or Emmental at your local grocers – they are slightly more expensive but will really make the sauce! 

Can you prepare this Cauliflower Gratin in advance? 

• You can make the Mornay sauce in advance, up to 1 day ahead. After making the sauce, transfer it into a bowl. Cover it with a plastic film that touches the surface of the sauce so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over medium-low heat and whisk vigorously until it becomes smooth again.
• You can also make the whole dish in advance – a few hours up to the day before. Prepare the dish up until it goes in the oven. Let the dish cool to room temperature, cover and refrigerate. Then, pre-heat your oven to 395°F (200°C) and bake as directed. You will need to bake it a little longer (about 10 minutes additional) since the dish is going cold into the oven. 

Cooking notes: 

• After boiling the cauliflower florets, make sure you drain them very well and set them aside for at least 10-15 minutes to allow them to “steam off”. This is really important as you want to draw as much moisture as possible from the cauliflower, to prevent the gratin from being watery in the oven.

More sides you may like: 

• Roasted Brussels Sprouts Gruyere Gratin
• Belgian Endive and Ham Gratin (Endives Au Jambon)
• French Green Beans Almondine
• Classic French Gratin Dauphinois
• Turnip & Carrot Gratin

Cauliflower Gratin (Gratin de Choufleur)

Print Recipe

Serves: 4-6 people Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

8 cups cauliflower florets (3 lbs/1 medium head cut into florets)
200g bacon (4 strips/4 ounces), cut into ¼-inch-thick slices
¾ cup (75g) grated Gruyère cheese

For the Mornay sauce:
¼ cup (62g) unsalted butter
1/2 cup (62g) all purpose flour
2 cups (500ml) 2% milk
½ tsp black pepper
¼ tsp nutmeg
¾ cup (75g) grated Gruyère cheese
½ tsp salt (optional)

Instructions

Pre-heat your oven to 395°F (200°C) with a rack in the middle.

Step 1 – Prepare the cauliflower. Bring a large pot of salted water to a boil, dump the cauliflower in and cook for 5-6 minutes, until tender but still slightly firm.  Drain immediately, and set aside.

Step 2 – Line a small plate with paper towel. In a frying pan, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined with paper towel. 

Step 3 - Make the Mornay Sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean.

Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil, and keep stirring until the sauce thickens. Turn the heat to low and stir in the  black pepper, nutmeg, grated Gruyère (¾ cup/75g), and half of the cooked bacon. Adjust seasoning if needed (salt) and set aside.

Step 4 - Place the cauliflower pieces in a baking dish. Pour the Mornay sauce over top, making sure you cover everything evenly. Sprinkle with the remaining Gruyère (¾ cup/75g) and the remaining bacon. Season with black pepper, to taste. 

Bake for 15 minutes, and finish with 2-3 minutes under the broiler. Let cool for 10-15 minutes before serving.

The post Cauliflower Gratin (Gratin de Choufleur) appeared first on Pardon Your French.

I love to enjoy cold poached cauliflower during warmer days, as this is a satisfying option that’s refreshing and invites bold toppings. The sweet and nutty flavors of cauliflower marry perfectly with the tangyness of a vinaigrette and the creaminess of crumbled hard-boiled eggs. 

Enjoying “eggs mimosa”(crumbled hard-boiled eggs with vinaigrette) is a Spring classic in France. It is often used to top off white asparagus, and here is a great recipe for it, if you’re interested (recipe in French). But I have to say, this version with cauliflower may have won me over…

Cooking notes: 

• Choose a large cauliflower head that is fresh, crisp and blemish free. 
• Feel free to get creative with the vinaigrette! You can add different herbs (ie. dill, chive, basil), chopped nuts (walnuts, hazelnuts), or salty fixings like capers, olives or anchovies.  A poached cauliflower tastes pretty mild, so don’t be afraid to create a vinaigrette with bold flavors.

I hope you enjoy these Whole Cauliflower with Crumbled Egg Vinaigrette as much as I do! Any questions, don’t hesitate to leave a comment.  

Enjoy it as a starter or as a side, to go with a roasted chicken, fish or even a slice of quiche. 

You may also like:

• Leeks with Dijon Shallot Vinaigrette
• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Herby Spring Vegetable Jardiniere
• Swiss Chard Pancakes 

Whole Cauliflower with Crumbled Egg Vinaigrette 

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

1 large cauliflower, leaves removed
1 tsp salt
2 large eggs
1 tsp white vinegar
10-12 sprigs fresh flat-leaf parsley, stemmed removed and chopped
For the vinaigrette:
1 tbsp red wine vinegar
¼ tsp salt
6 tbsp (90ml) Extra Virgin Olive Oil
½ shallot, peeled and finely diced
1 tbsp Dijon Mustard
¼ tsp fresh ground black pepper

Instructions

Step 1 – Cook the cauliflower. Bring a large pot of water to a boil. Add the salt and the whole cauliflower head (the cauliflower should be totally submerged). Cover with a lid and simmer for 20 minutes, flipping the cauliflower upside-down after 10 minutes. Test the doneness of the cauliflower with a fork or sharp knife, it should be tender but not too soft. Drain and place the cauliflower on a plate to cool completely.

Step 2 – Cook the eggs. Place the two eggs in a medium sauce pan and fill with water to cover the eggs by at least 1 inch. Optional: Add 1 tsp of vinegar to prevent egg white from running out in case an egg cracks. Turn to high heat and bring to a boil. Turn off the heat, cover with a lid and let sit for 10 minutes. Drain and run the eggs under cold water to stop them from cooking further. Set aside and let cool completely before peeling.

Once peeled, roughly chopped the eggs until you get a crumbly texture.

Step 3 - Make the vinaigrette. Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has dissolved. Add the shallots, mustard, and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture. If the vinaigrette gets too thick, you can add a few splashes of water. 

Step 4 – Place the cauliflower head on a serving plate. Drizzle generously with vinaigrette. You can use all the vinaigrette, or keep some on the side for later. Sprinkle with the parsley and finally top it off with the egg. Season to taste with salt and pepper.

For serving, cut in big wedges (like a cake).

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post Whole Cauliflower with Crumbled Egg Vinaigrette  appeared first on Pardon Your French.