Barry's International Kitchen

I found this recipe from Chef Jason Hill on YouTube and it is really deliscious.  Like everything that taste this good, it isn't really very healthy.  So I made some changes that you may choose to use or just make it the way Chef Jason makes it, it is great either way.


I substituted 2 tablespoons of Extra Virgin Olive Oil for the 2 Tablespoon of butter to begin the cooking of the veggies.  Instead of his Roux with 4 TBS of butter and 4 tablespoons of flour, I use a package of instant potatoes, it thickens the soup and also brings more potato flavor.   Two cups of heavy cream is wonderful but not so good for the heart, you can replace this with either 1/2 and 1/2 or whole milk.  The one thing you don't want to leave out is the smoked Gouda cheese, if you have to wait until you find some it is worth it, really makes the dish.  These changes do not make Chef Jason's dish better tasting, although it is still deliscious, but if your conscious of such things as fat,  you might want to give my altered version a try, either way your in for a treat.   I also sometimes hit the soup with an immersion blender and truely make it a cream soup, if you don't like things floating in your soup, this is a nice option.


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