Cannabis Recipes – Wild Nettle Soup
Cannabis Infused Wild Nettle Soup
Prep time:45 minutes
Cook time:45 minutes
Total thc/cbd: 30mg thc / 30mg cbd + garnish on each soup of additional 1 tsp
Equipment needed: Large pot, soup pot, stirring utensil
Provisions needed (ingredients):
- 1 small organic carrot (peeled, medium diced)
- 2 ribs organic celery (medium diced)
- 1 large sweet walla walla onion (peeled, medium diced)
- 8 cloves of peeled garlic (crushed)
- ¼ cup salted sweet cream butter
- 6 tsp pot d’huile cannabis infused olive oil (1 tsp= 5mg thc + 5mg cbd)
- ½ cup ap flour
- 1lb. fresh organic spinach
- 3lbs. wild stinging nettles (foraged locally or from your farmers market)
- 1 quart fresh cannabis leaves
- ½ tsp fresh thyme leaves
- 2 quarts rich organic chicken stock
- 1 quart heavy cream
- 2 tbsp jacobsen sea salt flakes
- 1 tbsp fresh cracked black pepper
How to make it:
- In a large pot, sweat the veggies in the butter over medium heat.
- Stirring occasionally until veggies are soft… (6-8 min)
- Add the olive oil and flour to the veggies and stir well over low heat for 5-6 minutes.
- Add the chicken stock, salt + pepper.
- Simmer over low to medium heat for 15-20 minutes stirring occasionally.
- Add the fresh spinach, wild nettles, cannabis leaves and thyme, simmer for 15-20 minutes.
- Add the cream and simmer an additional 15 minutes.
- Adjust seasonings. (s+p)
- In batches puree the contents of the pot in a vita mix (high speed blender).
- Pool the pureed soup batches into another soup pot.
- Mix thoroughly, taste, and adjust seasonings.
- Heat and serve each bowl of soup with an additional 1 tsp drizzle of cannabis olive oil.
About the chef, Sebastian Carosi:
Originally from Federal Hill, a humble beginning in the mafia run red-sauce pasta houses of Providence, Rhode Island. Chef Sebastian Carosi earned a Culinary Arts degree from Western Culinary Institute in Portland, Oregon. Doing his Stagiere (apprenticeship) in Sardinia, Italy at Ristorante Tiana under the care and tutelage of highly regarded Gallurese Chef Giovanna Cossu. In Italy, Chef Carosi was introduced to Carlo Petrini and the Slowfood movement in its infant stages. There he learned to draw his culinary inspiration from the utilization of a regions bounty of indigenous edible commodities. Chef Carosi has well over twenty plus years in the farm-to-fork end of the hospitality industry under his belt. He has also been involved in the research and development of several cannabis related products and standardization of recipes for cannabis edibles.
Find Chef Sebastian Carosi on Instagram at @chef_sebastian_carosi