Cannabis Vichyssoise

Ingredients

• 4 piece 4 piece Leek stalks (white and light green parts only)
• 400 g 14.1 oz Waxy potatoes (diced)
• 1 piece 1 piece Onion
• 50 g 1.8 oz Cannabutter
• 700 ml 2.96 cups Chicken or vegetable broth
• 150 ml 10.1 tbsp Crème fraîche
• 100 ml 6.8 tbsp Heavy cream
• 1 tsp 1 tsp Salt
• 0.5 tsp 0.5 tsp White pepper (not black — vichyssoise stays white!)
• 1 pinch 1 pinch Nutmeg
• 2 tbsp 2 tbsp Chives (finely cut)

Instructions

1. 1
   Melt cannabutter in a pot. Soften leeks and onion for 10 min. over low heat — do not brown.
2. 2
   Add potatoes. Pour in broth. Simmer for 20 min.
3. 3
   Remove from heat. Stir in crème fraîche.
4. 4
   Purée finely with an immersion blender. Strain through a fine sieve — this makes vichyssoise silky.
5. 5
   Stir in heavy cream. Season with salt, white pepper, and nutmeg.
6. 6
   For cold version: Cool + chill for 2 hrs. Serve with chives.
7. 7
   Warm: Reheat gently — do not bring to a boil. Serve immediately.

Pro Tips

• White pepper instead of black — otherwise you'll see black specks in the white soup.
• Cannabutter when softening vegetables — leeks absorb the fat perfectly, long cooking time activates THC.
• Served cold on summer days, vichyssoise is absolutely unbeatable — better than hot.

Nutrition (estimated per serving)

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

Goes Well With

Cannabis Halloween Pumpkin Soup

50 min

Cannabis Tomato Cream Soup

40 min

Cannabis Olive Garden Zuppa Toscana

45 min

German Cannabis Pea Soup

1 hr 15 min

Cannabis Freekeh Soup

1 hr 5 min

Cannabis Corn Soup

35 min