Creme du barry as the name suggest it literally cream of cauliflower , It lands into thick soup category and is one of the most velvety soup when it comes to eye appeal . The taste of which is sweet and salty and gives a relaxing message to your taste buds.
Historical Identity :-
This easy, rich and creamy soup was named after Madame Jeanne Bécu, comtesse du Barry, a famous French beauty who was the last official mistress of the ill-fated king, Louis XV. At the time, it was a common practice to recognize royalty and other public figures in the naming of new culinary creations, so whenever you see the term du Barry, you know the dish includes cauliflower.
Historical Identity :-
This easy, rich and creamy soup was named after Madame Jeanne Bécu, comtesse du Barry, a famous French beauty who was the last official mistress of the ill-fated king, Louis XV. At the time, it was a common practice to recognize royalty and other public figures in the naming of new culinary creations, so whenever you see the term du Barry, you know the dish includes cauliflower.
How this soup connects to me ?
After completion of my Hotel management degree from India I was selected for a hotel brand in Delhi but before i can get started i have to undergo a trade test so being my first trade test for employment i was nervous and exited as well . During my test everything went awesome except a soup which was creme du barry and because of that i was not hired by that hotel brand. As a matter of fact i got a chance to make that again after one year of my experience in the industry with some other group and it come out with flying colors. and today i want to share that same experience with you by making Creme Du barry.
Cream of Cauliflower Soup (Crème du Barry)
Serves 6-8
2 tbsp butter
2 cups chopped leeks, white portion only, rinsed well
1 head of cauliflower, cut into florets
4 cups chicken or vegetable stock
2 cups 10% cream
1 bay leaf
2 tsp sea salt and freshly ground white pepper, to taste
fresh chives or chervil, for garnish
Procedure:
Cream of Cauliflower Soup (Crème du Barry)
Serves 6-8
2 tbsp butter
2 cups chopped leeks, white portion only, rinsed well
1 head of cauliflower, cut into florets
4 cups chicken or vegetable stock
2 cups 10% cream
1 bay leaf
2 tsp sea salt and freshly ground white pepper, to taste
fresh chives or chervil, for garnish
Procedure:
In a large soup pot over medium heat, warm the butter. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes.
Add the stock, cream, bay leaf and sea salt, bring to a simmer, reduce the heat to medium-low and cover. Simmer, stirring occasionally, until the cauliflower is very tender, about 45-60 minutes. Remove the bay leaf.
* I have used Red onions being it gives more flavor to the soup and the stock includes onion ,carrot, leeks . And i also used cilantro stems and because i forgot to add in celery in my stock as you can see i put in the celery in the soup which was removed before puree.
* I have used Red onions being it gives more flavor to the soup and the stock includes onion ,carrot, leeks . And i also used cilantro stems and because i forgot to add in celery in my stock as you can see i put in the celery in the soup which was removed before puree.
Using a stick blender, purée the soup directly in the pot until it's very smooth and creamy. Alternatively, use a food processor, and puree the soup in batches. Press the soup through a chinois or other fine-mesh sieve set over a clean saucepan.
Season with white pepper. Keep the soup warm over low heat until ready to serve.Also add a little bit of cream for rich colour.
* Most the time soup came to be good rich and thick but just in case u think the soup is not so thick then you can add in roux for thickness. And in case you think the soup is thin you can add in milk for making it thin.
* Most the time soup came to be good rich and thick but just in case u think the soup is not so thick then you can add in roux for thickness. And in case you think the soup is thin you can add in milk for making it thin.
Ladle the soup into warmed individual bowls, garnishing each serving with some fresh ground white pepper, snipped chives or chervil. Serve immediately.
Sensory Evaluation :-
The soup was pretty velvety and smooth . It had a very soothing effect on the pallet. Abin (My roomie) not just ate the soup but he finished the whole bowl.
The soup was pretty velvety and smooth . It had a very soothing effect on the pallet. Abin (My roomie) not just ate the soup but he finished the whole bowl.