Dubarry Cream Soup - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Dubarry Cream Soup is the signature soup of the infamous favorite of the French monarch Louis XV. Prepared with cauliflower.

Ingredients

Cauliflower - 1 pc.

Chicken broth - 1250 ml

Green onion - 1 pc.

Fat cream - 100 ml

Butter - 50 ml

Flour - 50 g

Egg yolks - 2 pcs.

Salt to taste

• 63 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Dubarry Cream Soup (more precisely, Dubarry Cream) came across to me in a very interesting source - in a memo for Soviet cooks, as some dishes should be called in a new way, without any of these French master's quirks. So, from bourgeois Russian into Soviet Russian this dish was translated as "Soup from mashed cauliflower." Comrades, this is a classic cauliflower soup !!! Which is more than two centuries old. Of course, it became interesting for me to try what the favorite of the king of France indulged herself with! You too? Then let's make Dubarry soup.

With our kitchen appliances - nothing complicated, we can do without cooks. No, well, with the cooks, of course, it would be cooler … and with a major domo … and with a couple of lackeys of some sort … bring a tureen in white gloves, open the lid, pour it into a plate with a ladle … but I think it doesn't affect the taste, exclusively for self-esteem!

We cut the green onions.

Over low heat (a French source at every step emphasizes that browning should never be allowed!) Simmer green onions in butter until softened.

Pour in flour, thoroughly grind with a spatula, brew over low heat, avoiding darkening.

We begin to pour in the broth while constantly rubbing with a spatula. First, pour in small portions, then gradually increase the amount of broth. Stir each new portion until complete homogeneity is achieved. We keep the fire so that it does not darken.

Pour in the cauliflower and cook the soup for 40 minutes over low heat under the lid, until the cabbage is completely softened.

At the next stage, this soup was previously rubbed through a special metal sieve. But we will open it with either a mixer or a food processor, that's all. In this case, however, the onion will also be crushed. In the old version, it was visible.

Then a very interesting thing is done! Two egg yolks are mixed into the crème fraîche. Well, or in very heavy cream, if you do not have the entogo cream-fresh. Normal Russian sour cream will not work here, it is too sour. Well, technologically its production is also different from the French product.

And this cream of yolks and crème fraîche is mixed into the puree soup, additionally thickening it. You no longer need to heat the soup, just stir in the yolk mixture until it is completely dissolved - and that's it.

You should eat Dubarry cream soup immediately, or let it wait for serving under the lid, but not for long. He very quickly forms foam, not comme il faut to show her guests.

Important additions to the recipe

This soup uses either chicken or veal broth.

• The French recipe includes crème fraîche - something like sour cream, but almost not sour and very thick. An ideal substitute is heavy peasant cream.