Soup du Barry

Soup du Barry is a classic French soup named after Jeanne Bécu, Comtesse du Barry, the last mistress of King Louis XV. The main ingredient of this soup is cauliflower, which was a favorite of the Comtesse.

History

The Soup du Barry was created in the 18th century, during the reign of Louis XV. The soup was named after the Comtesse du Barry, who was known for her love of cauliflower. The soup was often served at the royal table and quickly became a staple of French cuisine.

Preparation

The Soup du Barry is a cream soup, made by puréeing cooked cauliflower and mixing it with a béchamel sauce. The soup is typically seasoned with nutmeg, salt, and white pepper. Some variations of the recipe may also include chicken broth, cream, or white wine. The soup is usually served hot, often garnished with chopped parsley or croutons.

Variations

While the traditional Soup du Barry is made with cauliflower, there are many variations of the recipe. Some versions may substitute the cauliflower with other vegetables, such as broccoli or asparagus. Others may add additional ingredients, such as cheese, bacon, or truffles.

Cultural Significance

The Soup du Barry is considered a classic dish in French cuisine. It is often served in French restaurants and is a popular choice for starters in formal dinners. The soup's association with the Comtesse du Barry also gives it a certain historical and cultural significance.

See Also

• French cuisine
• List of soups
• Jeanne Bécu, Comtesse du Barry

This French cuisine related article is a stub. You can help WikiMD by expanding it.