Dubarry cream
We owe this delicious soup to the cook of Jeanne Bécu, who became, through marriage, Countess du Barry in 1768. A fatal beauty, she was a favorite of Louis XV.
Reigning over the kitchens of Versailles, she asked her cook to make a recipe based on cauliflower and crème fraîche.
Recipe : Ingredients for 4 persons
- 1 cauliflower
- 1 liter of chicken stock
- 50 gr of flour
- 50 gr of butter
- 2 egg yolks
- 10 cl of liquid crème fraîche
- salt / white pepper
- 1 tsp ground cumin
Wash and cut the cauliflower.
Make a roux with the butter and flour, pour in the broth.
Add the cabbage and cook for 45 minutes.
Salt, pepper and add the cumin.
Mix then combine with the egg yolks mixed with the cream.
