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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