November 8, 2014

How To Make Cream Of Cannabis Soup

November 8, 2014
cream of cannabis soup

cream of cannabis soupCream Of Cannabis Soup Recipe

Chilly nights call for some delicious soup, am I right? Or maybe you’re having a dinner party and just need a “before the meal” snack. Whatever the case may be, this cream of cannabis soup will warm you up in more ways than one. Both physically and mentally! This is also a great recipe for those who aren’t so fortunate and get sick at this time of year. The common cold wrecks havoc on people’s work lives so this might help you to be a little more lively and not miss one of those busy weekend shifts at work (or a day at work, if you do the normal 9 to 5). The following recipe makes 6 cups of cream of cannabis soup and keep in mind that if you’re not sharing, you can always save the extra for later!

What You’ll Need;

2 tbsp butter (1 tbsp of canna butter, 1 of regular butter)

2 medium potatoes (peeled and diced)

1/2 tsp salt

4 cups ready to serve chicken broth

2 large leeks

1/2 tsp pepper

1/2 cup whipping cream

1 pound asparagus

Grab the leeks first and trim the roots and leaves off of them, leaving only the white part and about 2 inches of the green. Rinse the leeks well with cold water and the split them lengthwise and slice crosswise (about 1/2 an inch thick). Sauté the leeks in the canna butter/butter 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 in to a clean sauce pan 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 sauce pan. Cook these for about four minutes or until they are tender. Drain them well and garnish each serving with the tips. Your soup is done and enjoy!

Source: THCFinder.Com

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on reddit
Reddit
Recent & Related Posts
Recent & Related Posts
Make your own DIY edibles like show here.
Cooking
Anita Dereen

42 DIY Edible Recipes

With auburn leaves and crisp autumn mornings in front of us – it’s time to hunker down, throw on a sweater, and break out a

Read More »
You can easily make cannabis infused edibles with these special weed infused recipes.
Cooking
Anita Dereen

20 Recipes for DIY Edibles

Long gone are the days of stale brownies and overcooked canna-cookies. It’s 2020, and we’ve entered an age of great cannabis & culinary innovation. Go

Read More »