THE SAGE BOWL / ASPARAGUS & LEEKS

Save the tips. Blend the stalks.

The asparagus does two jobs: chopped stalks soften in the soup, while the reserved tips cook separately for the finish. Potatoes give the blended base its body before the cream goes in.

  1. 01 / LeeksLow heatSoften in the two measured butters.
  2. 02 / VegetablesSimmer tenderAdd potatoes, broth and chopped asparagus.
  3. 03 / BlendSmooth baseReturn to a clean saucepan; stir in cream.
  4. 04 / Finish3–5 minute tipsCook the reserved garnish separately and drain.
THE WEED SCENE RECIPE

Cream of Cannabis Soup

Prep5 min
Cook45 min
Total50 min
Batch6 cups
THC potency calculator →

Six cups is the listed batch volume, not six guaranteed doses. Only 1 tablespoon of the 2 tablespoons butter is cannabutter.

Ingredients

Leeks, asparagus, potatoes, broth, cream and two separately portioned tablespoons of butter
Use one tablespoon of cannabutter and one tablespoon of plain butter. The six-cup yield is batch volume; enter your actual number of portions.

Instructions

  1. Sliced leeks softening gently in butter

    Trim and soften the leeks

    Trim the roots and the leaves from leeks, leaving only the white and about 2 inches of the green sections.

    Rinse well, split lengthwise and slice crosswise (about 1/2 inch thick). Saute leeks in butter/cannabutter in a pot over low heat for about 10 mins. or until softened.

  2. Asparagus stems and potatoes simmering while the tips remain separate

    Simmer the vegetables

    Stir in chicken broth, potatoes, salt and pepper and bring to a boil over high heat.

    Meanwhile trim off tips (about 1 1/2 inches) from asparagus: reserve for garnish.

    Trim off and discard woody stem ends.

    Chop remaining asparagus into 1 inch pieces and add to boiling soup.

    Reduce heat and simmer uncovered about 10 mins or until vegetables are tender.

  3. Cream stirred into smooth pale green pureed soup

    Puree and add the cream

    Transfer soup to work bowl of food processor or blender; process until pureed.

    Return soup to clean saucepan.

    Stir in cream and heat throughout.

  4. Finished asparagus cream soup garnished with cooked asparagus tips

    Cook the tips and garnish

    To prepare asparagus for garnish, bring salted water to boil in a small saucepan.

    Add reserved asparagus tips and cook about 3 to 5 mins or until just tender.

    Drain well.

    Garnish each serving with asparagus tips.

Cream of Cannabis Soup

KITCHEN NOTES

A smooth base, a tender finish.

Wash between the leek layers
Split the trimmed leeks lengthwise and rinse thoroughly before slicing. Grit can hide where the leaves overlap.
Keep garnish out of the blender
Reserve about 1½ inches of the tips before chopping the stalks. Discard the woody ends, then cook the tips separately as directed.
Blend with the right container
Allow the soup to cool as needed and work in small batches. Follow your blender’s hot-liquid instructions; never put hot soup in a sealed personal blending cup.

Measure the batch. Label the portions.

Estimate strength from 1 tablespoon cannabutter across the entire batch. Measure the finished volume and your portion size rather than treating “6 cups” as a serving count. Refrigerate the labeled soup promptly in covered containers.

Keep cannabis food labeled and locked away from children and pets. Effects can take hours; avoid taking more while waiting.

Manufacturer hot-liquid blending guidance · Poison Help edible-cannabis facts.