This soup is rich and relatively potent, so don’t eat an entire bowl at first. Start with a shot.
3 tablespoons canola oil
1 large onion, chopped
3 pounds asparagus, trimmed and cut into ½-inch pieces
½ teaspoon salt
½ teaspoon black pepper
1-1/2 cups cannabis-infused coconut cream (recipe below)
5 cups vegetable broth
3 tablespoons lemongrass, peeled and finely minced
3 tablespoons ginger, peeled and finely chopped
½ teaspoon fresh lemon juice
Blender or immersion blender
Warm oil in large heavy pot over medium-low heat. Add onions and stir until soft and transparent, about 10 minutes.
Add lemongrass and ginger. Stir until soft, about 3 minutes.
Add asparagus, salt, and pepper. Cook over medium heat, stirring frequently, for about 5 minutes.
Pour in coconut cream and broth. Cover and simmer until asparagus is tender, about 15 minutes.
Transfer soup in batches to a blender or use an immersion blender to puree soup until smooth.
Return soup to pot. Stir in lemon juice. Warm over medium-low heat for about 5 minutes.
Cannabis-Infused Coconut Cream
2 13.5-ounce cans organic full-fat coconut cream
1/2 gram cannabis flower or trim
1/2 teaspoon cinnamon or nutmeg (optional)
Fine mesh strainer
Cheesecloth or paper coffee filter
Combine coconut cream and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often.
When it begins to boil, immediately reduce heat and simmer gently for 15 minutes. Do not let it boil.
Sprinkle with cinnamon or nutmeg (if using) and let cool to room temperature.
Place cheesecloth or coffee filter in fine mesh strainer and place over a jar or bowl. Pour coconut cream through to catch solids. You may have to pour through a couple times before milk runs clear. Squeeze out last drops of coconut milk and discard or compost cannabis and cheesecloth.
Use immediately or refrigerate in labeled airtight container. Store in the refrigerator for up to a week and freezer for up to six months.