It’s three days before Turkey day. There is a chill in the air, the relatives are in town and you have some days off work. It sounds like the perfect time to try out a new cannabis-infused soup recipe. This creamy cannabis soup will warm you up and really hit the spot.
The following recipe makes 6 cups of cream of cannabis soup and remember that you can always save the extra for later!
- 1 tbsp of cannabis butter & 1 tbsp of regular butter
- 2 potatoes peeled & diced
- 1/2 tsp salt
- 4 cups ready chicken broth
- 2 large leeks
- 1/2 tsp pepper
- 1/2 cup whipping cream
- 1 pound asparagus
Trim the leeks roots and leaves, leave the white part and 2 inches of the green. Rinse well with cold water and then split them lengthwise and slice crosswise (about 1/2 an inch thick).
Sauté the leeks in the cannabutter/butter (recipe for cannabis butter here) for about ten minutes on low heat or until they’re soft. Stir in the potatoes, salt & pepper, and the chicken broth and bring the mixture to a boil.
While this mixture cooks, trim the asparagus tips off and set them aside for your garnish (if you choose to use a garnish, this isn’t necessary). Discard the woody ends of the asparagus and chop the remaining pieces up and add them to the boiling soup.
Reduce the heat of the burner and simmer, uncovered, for about ten minutes or until all the vegetables are tender. Then move the soup to the work bowl of a food processor or a blender if you don’t have a processor and blend them until they are all pureed.
Put the soup into a clean saucepan and stir in the cream. Mix thoroughly.
If you choose to have the asparagus tips as a garnish, put the tips in salted boiling water in a small saucepan. Cook these for about four minutes or until they are tender. Drain them well and garnish each serving with the tips.
Your Creamy Cannabis Soup is done! Enjoy!
Source: THC finder