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!