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Soup du Barry

From Wikipedia, the free encyclopedia
French soup made from cauliflower, potatoes and stock

Soup du Barry (French:potage Dubarry,velouté Dubarry orcrème Dubarry) is a French soup made fromcauliflower, potatoes, andstock (traditionally veal stock).[1] The use of stock makes it avelouté; the addition ofcream and an egg yolk makes it acrème.[1]: 322 [2] It is named afterMadame du Barry, mistress of KingLouis XV of France.[3]

References

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  1. ^abMontagné, Prosper (2009) [1938].Larousse Gastronomique (in French) (2007(FR) ed.). London: Hachette Hamlyn. p. 380.ISBN 9780600620426.
  2. ^"Velouté Du Barry".La Cuisine de Lilly (in French). canalblog.com. 2014-01-06. Retrieved2019-01-23.Le potage au chou-fleur est devenu 'velouté Du Barry', si l'on y ajoute de la crème et un jaune d'oeuf, le potage devient 'crème Du Barry'.
  3. ^Madison, Deborah (26 January 2017).The Illustrated Encyclopedia of Fruits, Vegetables, and Herbs: History, Botany, Cuisine. Book Sales. p. 170.ISBN 978-0-7858-3488-5.
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