EQUIPMENT NEEDED
• Chef ’ s knife
• Cutting board
• Medium stockpot
• Large spoon
• Vegetable peeler
• High-speed blender
• Zester
• Mixing bowl
• Whisk
• Serving bowls
INGREDIENTS
SPRING SOUP
• ½ cup of butter
• 1 carrot ( peeled and diced medium )
• ½ large onion ( peeled and diced medium )
• 5 cloves of garlic
• 1 lb of asparagus ( peeled and diced medium )
• 2 medium-size white potatoes ( peeled and diced medium )
• ½ lb of fresh spinach ( washed )
• ½ lb of wild nettles ( washed )
• 4 oz of fresh hemp leaves ( washed )
• 1 Tbsp of sea salt flakes
• 1 tsp of cracked black pepper
• ½ cup of all-purpose flour
• 2 qts of stock ( vegetable or chicken )
SOUR TSUNAMI
• 1 cup of whipped cream
• 1 Tbsp of meyer lemon zest
• 1 tsp of wild fennel pollen
INSTRUCTIONS
SPRING ASPARAGUS
AND WILD NETTLE SOUP with sour tsunami
PREP TIME : 20 minutes COOK TIME : 45 minutes
YIELD : 6-8 servings
SPRING SOUP
1 . In a medium stockpot , start the carrot , onion and garlic in the butter over medium heat .
2 . Add the flour to form a roux . 3 . Add the stock , stir well to get all the bits mixed in . 4 . Add the asparagus , the potatoes , and ½ the nettles .
5 . Simmer on medium for 15 minutes , stirring occasionally .
6 . Add the remaining nettles and simmer for an additional 10 minutes .
7 . Season well with salt and pepper to taste . 8 . Cool slightly and puree in a blender until smooth .
9 . Spring Soup can be enjoyed hot or cold .
SOUR TSUNAMI 1 . Mix the whip cream and lemon zest .
2 . Garnish the soup with the sour tsunami , hemp seed oil , wild fennel pollen and even an edible flower or two !
STATUS : Springy , soupy goodness !
TOTAL THC / CBD : depends on potency of product
Maximum Yield 39