(Bruce Wolf, The Cannabist)

A weed-infused cream of celery soup that will change your mind on celery

Chef Laurie knows you're already wondering, 'Why would I waste my cannabutter on a cream of celery soup?' But this weed-infused recipe is worth your cannabutter, she promises

I know what you are thinking without you saying a word: “Why would I waste my cannabutter on a cream of celery soup, Laurie?”

But this soup will change your mind about cream of celery soup — it’s a valid use of your valuable cannabutter, I promise.

Personally I don’t mind a crunchy celery stick, particularly when it’s sticking out of a Bloody Mary, but this recipe is going to change the way we all think about this least-loved member of the apiaceae family, which also includes carrots and parsley. (Speaking of: This is a family of plants with hollow stems. Weird.)

Although the soup has some cannabutter, the co-star of the show (alongside the celery) is ABV — or already-vaped weed. I have a terrific vape machine that has gotten me hooked. Well, not hooked, that’s just wrong to say, but I am totally into vaping.

If you are not familiar, a vaporizer is used to extract the active ingredients in your cannabis without burning it. My table-top vape machine from VapeXhale is fantastic. The vapor path is made of glass, which allows for a pure smoke. I had a dinner party last week, and we vaped some awesome weed before dinner. During the meal we vaped a combo of weed and thyme, which was a prominent flavor in our roasted lamb dinner — a super way to enjoy our machine.

I infused this celery soup with Grape Ox, an indica-dominant strain that has a delightful high; Next thing I knew I was binge watching “House of Cards,” which was a pleasure after this tasty treat.


Getting ready to make the cream of celery soup:


Cream of Celery Soup

Serves 4

  • 2 tablespoons cannabutter
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 small carrot, cleaned and thinly sliced
  • 6 large celery sticks, thinly sliced
  • ¼ cup parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon celery seeds
  • 3 cups water
  • 1 cup half and half
  • Salt and pepper to taste
  • 2 slices bacon, chopped
  • ¼ cup panko breadcrumbs
  • 2 tablespoons ABV

  • And now we’ll make the cream of celery soup:


    Directions

  • In a soup pot, heat the cannabutter and plain butter and sauté the onion, carrot, celery, parsley, garlic and celery seeds for 12-15 minutes. The celery and carrots should be tender.
  • Add the water and half and half, and simmer gently for 15-20 additional minutes.
  • In a nonstick skillet, cook the bacon pieces till almost crisp. Add the bread crumbs and ABV and sauté for 2-3 minutes; The bacon and crumbs will get crisp.
  • Puree the soup, and taste for seasoning. Divide the soup between 4 bowls. Top with the bacon, breadcrumbs and ABV just before serving.

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