Lady Jane's Sweet Potato and Sage Soup

Welcome to a delightful culinary journey where we combine the comforting warmth of sweet potatoes with the savory essence of sage, all infused with the subtle notes of cannabis. This Cannabis-Infused Sweet Potato and Sage Soup is a perfect harmony of flavors that will not only soothe your soul but also provide a gentle buzz to enhance your dining experience. Let’s get cooking!

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons of canna-butter (or regular butter if you don’t wish to infuse)
• 2 tablespoons of fresh sage, finely chopped
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• ½ teaspoon of paprika
• ½ teaspoon of cumin
• 2 cups of vegetable stock
• 1 cup of coconut milk
• 1 cup of whole milk
• ½ cup of heavy cream (optional)
• 2 cups of water
• 2 tablespoons of lemon juice
• 2 tablespoons of honey (or to taste)
• 1 cup of crumbled goat cheese (for garnish)
• 2 tablespoons of chopped chives (for garnish)

Instructions:

1. Prepare the Canna-Butter: If you don’t have canna-butter on hand, start by making it. Melt 2 sticks of unsalted butter in a saucepan over low heat. Once melted, add ½ cup of cannabis trim or decarboxylated cannabis flower and let it infuse for 2-3 hours on the lowest heat setting, stirring occasionally. Strain the butter through a cheesecloth into a clean container and let it solidify. Store in the fridge until ready to use.

2. Sauté the Aromatics: In a large pot over medium heat, melt the 2 tablespoons of canna-butter. Add the chopped onion and cook until it turns translucent, which should take about 5 minutes. Stir in the minced garlic and cook for another 2 minutes until fragrant.

3. Introduce the Sweet Potatoes: Toss in the diced sweet potatoes and stir to coat them in the butter and garlic mixture. Cook for 5 minutes to allow them to soften slightly.

4. Season and Simmer: Sprinkle in the salt, black pepper, paprika, and cumin. Mix well. Add the finely chopped sage and cook for another minute. This will release the aromatic oils and meld the flavors.

5. Deglaze the Pot: Pour in the vegetable stock and water, scraping the bottom of the pot to lift any flavorful bits that may have stuck. Raise the heat and bring the mixture to a gentle boil. Reduce the heat to medium-low and let it simmer for 20 minutes, or until the sweet potatoes are tender.

6. Blend to Perfection: Carefully transfer the contents of the pot to a blender (or use an immersion blender) and purée until smooth. If you find the soup too thick, add more water or milk to achieve your desired consistency.

7. Creamy Finish: Stir in the coconut milk and whole milk (and heavy cream if you’re feeling indulgent). Cook for another 5 minutes to allow the flavors to blend beautifully.

8. Taste and Adjust: Add lemon juice and honey to taste. The acidity of the lemon juice will balance the sweetness of the potatoes, while the honey adds a touch of sweetness and depth.

9. Serve with Flair: Ladle the soup into warm bowls. Garnish each serving with a sprinkle of crumbled goat cheese and chopped chives. The goat cheese adds a creamy, tangy bite that complements the sweet potatoes and sage, while the chives add a pop of color and freshness.

10. Sit Back and Enjoy: This Cannabis-Infused Sweet Potato and Sage Soup is best served piping hot with a side of crusty bread for dipping. Remember to consume responsibly, as the effects of the cannabis may take up to 2 hours to fully set in.

Note: When cooking with cannabis, it’s essential to use the correct dosage of canna-butter for your desired effect. Start with a small amount and adjust to taste. The potency can vary greatly depending on the strength of your infusion. It’s always a good idea to taste test before serving to ensure it’s just right for you. Bon Appétit!