Not only is Lee Hillson a good friend of mine, he’s also an amazing Chef! Lee, executive chef at T-Cooks at the Royal Palm Resort, is a one-of-a-kind man who responded to the question “Hey, buddy, can you get me a soup recipe for the show?” with “How about this one?”…in less than 30 minutes. God, I love this guy…and you’re gonna love this soup!
Yield: 1 Gallon
Ingredients:
- 5 each Red Onions (halved)
- 4 each Cloves Garlic
- 2 each Rosemary Sprigs
- 2 each Yukon Gold Potatoes (medium sized)
- 3 oz Heavy Cream
- 1 gallons Water
Toss onions, garlic, and rosemary with a little oil, salt and black pepper. Roast in oven until onions are caramelized and soft. Put in a pot with diced Yukon potatoes. Add water and cook until potatoes are soft. Add cream. Puree and strain through chinois. Season with salt.
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