Cream of Cauliflower Soup (Crème du Barry)

When the chill of winter sets in, few dishes comfort me like this Cream of Cauliflower Soup. Known in French as “Crème du Barry”, this recipe is steeped in royal origin. This classic French recipe is made with a whole cauliflower head mixed with heavy cream and aromatics. Velvety smooth and deeply flavorful, it’s a lighter, vegetable-forward soup that deserves a place in every French cooking repertoire.

What is Crème du Barry?

Sometimes known as Velouté du Barry or Potage du Barry, Crème du Barry is a classic French soup that you’ll find on French bistro menus, especially in the Winter during cauliflower season. It is typically made with Cauliflower as its star ingredient, blended with shallots, leek, chicken stock and enriched at the end with a “liaison”: a mix of heavy cream and egg yolks.

The velvety texture and delicate flavor of cauliflower gives this soup a luxurious feel, without the heaviness.

It’s an ideal recipe if you want an elegant starter when hosting friends and family. That said, I love it any day of the week too! I often enjoy with a slice of crusty baguette and occasionally top it with a sprinkle of grated Gruyère cheese.

A Brief History of Crème du Barry

The soup is named in honor of Madame du Barry, the celebrated mistress of King Louis XV of France. Renowned for her refined tastes and appreciation of culinary delights, Madame du Barry was particularly fond of cauliflower, a vegetable that was highly prized in the royal courts of 18th-century France. According to tradition, royal chefs created this luxurious soup to pay tribute to her, reflecting the era’s penchant for naming dishes after prominent figures in the court.

Over time, the recipe has been adapted—modern versions often reduce the amount of cream, making the dish slightly lighter while retaining its classic charm.

The term “du Barry” is used today beyond the soup, to name dishes where cauliflower is the star ingredient, such as “Oeufs à la du Barry” (eggs with cauliflower cream) or “Gratin à la du Barry” (cauliflower gratin).

Ingredients you’ll need for this Cream of Cauliflower Soup

1. Cauliflower. You need one large cauliflower (about 1kg/2.2lbs) this recipe. Look for one that is firm, dense and blemish free. Remove the outer leaves and cut it into small florets. While a fresh, seasonal cauliflower yields the best flavor, you can opt for frozen florets too. Make sure they are well-thawed.
2. Leek. You will only need the white part of one leek, which is about 100g. Clean it well and slice it into thin half rounds. The leeks add a touch of sweetness.
3. Shallot. One shallot, peeled and diced, pan fried in some olive oil makes the base of the soup.
4. Chicken stock. Ideally, choose a low-sodium chicken stock to control the amount of salt in the final dish. You can always taste the soup at the end and adjust seasoning if needed.
5. Heavy cream and egg yolks. Full-fat (35% m.f.) heavy cream and two egg yolks (together called a “liaison”) are stirred into the soup closer the end. They lend a wonderfully rich taste and smooth texture to the soup.
6. Fresh herbs. For garnish, a handful of chervil leaves is traditionally used. Chervil tastes mild with hints of licorice that pairs beautifully with the creaminess of the soup. As another option, you can use fresh parsley which is easier to find in the US/Canada.

Step-by-Step Instructions

1. Prepare and cook the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced shallot and sliced leek, sautéing gently until soft and fragrant. Add the cauliflower florets to the pot, pour in the chicken stock and bring to a gentle simmer. Cover and cook until the cauliflower is very tender, about 20-25 minutes.
2. Blend the Soup: Using an immersion blender, blend until smooth and creamy.
3. Prepare the Liaison: In a small bowl, whisk together the heavy cream and egg yolks. Slowly add a ladle of hot soup to the mixture, whisking constantly to temper the eggs.
4. Finish the Soup: Gradually stir the cream-egg mixture back into the soup. Gently heat the soup, stirring constantly, until slightly thickened.
5. Season and Garnish: Season with salt and freshly ground pepper to taste. Serve hot, garnished with a sprinkle of chervil or parsley leaves.

Frequently Asked Questions

• Can I make this soup vegetarian?

Absolutely! Simply swap the chicken stock for vegetable stock to create a vegetarian version. The flavor remains rich and satisfying. Of course, the “liason” will need to be omitted as well.

• Can I make this soup with frozen cauliflower?

Yes! Make sure the cauliflower is thawed before you add them to the pot (or the soup may end up watery).

• What if I don’t have an immersion blender?

A countertop blender works just as well. Blend the soup in batches, ensuring not to overfill the blender, as hot liquids expand when blended. Return the soup to the pot when it is blended.

• How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring frequently to maintain its creamy texture.

• Can I freeze Crème du Barry?

Yes, you can freeze the soup without the cream-egg mixture for up to 3 months. When reheating, prepare the liaison fresh and incorporate it into the reheated soup.

I hope you’ll enjoy this Cream of Cauliflower Soup recipe as much as I do. If you have any questions, please leave a comment. 

More French Soups to try: 

• Classic French Onion Soup
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

Cream of Cauliflower Soup (Crème du Barry)

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 tbsp (15ml) extra virgin olive oil
1 leek, white part only (about 100g), cleaned and sliced
1 shallot, peeled and diced
1 large cauliflower (about 1kg/2.2lbs), trimmed and cut into florets
4 cups (1L) chicken stock, low sodium
1/2 cup (120ml) heavy cream, 35% m.f.
2 egg yolks, at room temperature
1 handful chervil or parsley leaves, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced shallot and sliced leek, and sauté for 3 minutes until soft and fragrant.
2. Add the cauliflower florets to the pot, pour in the chicken stock and bring to a gentle simmer. Cover and cook until the cauliflower is very tender, about 20-25 minutes.
3. Using an immersion blender, blend until smooth and creamy. If the soup feels too thick, add a bit of water. If using a countertop blender, blend the soup in small batches and return it to the pot afterwards.
4. In a small bowl, whisk together the heavy cream and egg yolks. Slowly add a ladle of hot soup to the mixture, whisking constantly to temper the eggs. Gradually stir the cream-egg mixture back into the soup. Continue heating the soup, stirring constantly, until slightly thickened. Add salt and freshly ground pepper to taste, if required.
5. For serving, ladle the soup into individual serving bowls and garnished with a sprinkle of chervil or parsley leaves.