Cannabis Fennel Cream Soup

Ingredients

• 2 piece 2 piece Fennel bulbs (with fronds)
• 2 piece 2 piece Shallots
• 2 cloves 2 cloves Garlic
• 35 g 1.2 oz Cannabutter
• 150 ml 10.1 tbsp Dry white wine
• 600 ml 2.54 cups Vegetable broth
• 100 ml 6.8 tbsp Heavy cream
• 1 tbsp 1 tbsp Fennel seeds (ground)
• 1 tsp 1 tsp Salt
• 0.5 tsp 0.5 tsp White pepper
• 1 tbsp 1 tbsp Lemon juice
• 2 tbsp 2 tbsp Olive oil (for fennel chips)
• 1 tbsp 1 tbsp Fennel fronds (finely chopped, for garnish)

Instructions

1. 1
   Cut off fennel fronds and set aside for garnish. Reserve two thin fennel slices for chips.
2. 2
   Roughly dice remaining fennel. Mince shallots and garlic.
3. 3
   Heat cannabutter. Sweat shallots for 3 minutes until translucent, add garlic for 1 minute.
4. 4
   Stir in diced fennel and ground fennel seeds. Sauté for 3 minutes over medium heat.
5. 5
   Deglaze with white wine and reduce completely — all alcohol must cook off.
6. 6
   Add broth and simmer for 20 minutes over medium heat until fennel is tender.
7. 7
   Stir in cream. Use an immersion blender — purée until completely smooth. Add lemon juice, salt, and pepper.
8. 8
   Fennel chips: Toss thin slices with olive oil and bake at 400°F (200°C) for 10 minutes until golden and crispy.
9. 9
   Pour soup into bowls, arrange fennel chips, sprinkle chopped fennel fronds over top.

Pro Tips

• Grind fennel seeds in a mortar — much more aromatic than pre-ground powder from the supermarket.
• Always reduce white wine completely or a sharp alcohol aftertaste will remain.
• If you dislike anise: Roasting fennel longer reduces the anise flavor to a mild sweetness.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With

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