Part 17 - Soup


Pot Soup
1 can condensed beef broth
3 tablespoons grass
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress

Combine all ingredients in a saucepan and bring to a boil over
medium heat. Place in a refrigerator for two to three hours,
reheat, and serve.


Creamy Chicken Soup

Ingredients
4 cups chicken broth
2 cups water
2 boneless chicken breast halves
4.5 ounces quick cooking wild rice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup cannabutter
2 cups heavy cream

Directions
In a large pot over medium heat, combine broth, water and chicken. The chicken should already be cooked and shredded before you add it. Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt cannabutter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Corn Chowder

Ingredients
1/2 ounce cannabis
1 chopped white onion
4 slices diced bacon
6 ears fresh corn
2 quarts heavy whipping cream
1 pinch salt
1 pinch cracked black pepper

Directions
Remove corn kernels from the ears of corn. Saute the bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy. In a medium skillet over medium-low heat, add the heavy cream and powdered cannabis and let steep for 10 minutes. Strain the vegetable matter from the cream and discard. Season with salt and pepper and add the corn, onions, and bacon.

Egyptian Lentil Soup

Ingredients
2 cups dried, hulled lentils
3 cups vegetable stock
1 onion
1 tomato
3 cloves garlic
3 tablespoons olive oil
6 grams cannabis
2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon black pepper
lemon wedges

Directions
Simmer cannabis in olive oil over medium heat for 5 minutes. Add onions and stir until soft. Add garlic and tomatoes and stir for a minute. Add vegetable stock and lentils. Mix in the spices and bring to a boil. Simmer for 30 minutes or until lentils are soft. Serve with lemon wedges.

Stoned Tomato Soup

Ingredients
3 grams cannabis
1/8 cup olive oil
1 cup grape tomatoes, chopped
1 pinch raw sugar
1 teaspoon kosher salt

Directions
In a pyrex bowl over a pot of water, heat olive oil and cannabis for 30 minutes. Add chopped grape tomatoes, sugar, and salt. Remove from heat. Using a food processor, blender, or stick blender, blend the mixture until desired consistency. For an added touch, mix in a splash of soy or rice milk. And to really keep it in the family, mix in some hemp milk!

Pot-tato Soup

Ingredients
6 medium potatoes, sliced
2 diced carrots
6 diced celery stalks
2 quarts chicken broth
1 chopped onion
6 tablespoons cannabutter
6 tablespoons flour
1 teaspoon kosher salt
1 teaspoon black pepper
1 1/2 cups milk

Directions
Cook potatoes, carrots, and celery in chicken broth for 20 minutes, or until the potatoes are fork tender. Drain and reserve liquid. Saute onion and butter over medium heat until soft in the same pot you cooked the potatoes and vegetables in. Stir in flour, salt, and pepper. Gradually add the milk, stirring constantly, until thickened. Gently stir in the vegetables and potatoes. Add reserved chicken broth until the soup is of desired consistency. Should serve 8-10 people.