Kale Soup

INGREDIENTS

2 tablespoons of butter

2 tablespoons of Cannabis Infused Butter

1 lb. (500 g) cooked turkey sausage links

1 yellow onion, chopped

4 garlic cloves, chopped

2 tablespoons of each Rosemary and Thyme chopped

1 red pepper, ribs and seeds removed chopped

1 yellow pepper, ribs and seeds removed chopped

1/4 cup all purpose flour

1 large fresh tomato diced tomatoes with juices

1 cup (7 oz./220 g) Quinoa

6 cups (48 fl. oz./1.5 l) low-sodium chicken broth

4 cups (4 oz./125 g) kale, stemmed and chopped

1 cup sliced baby bella mushrooms

Sea Salt, to taste

Squeeze of lemon juice

Pinch of red pepper flakes

Freshly ground pepper

Grated Parmesean

TOOLS

Large stockpot

Knife and cutting board

Large Mixing Spoon

INSTRUCTIONS

Warm 1 TBSP. of the butter in a large Dutch oven or pot over medium heat. add the sausage and brown on all sides, about 7 minutes. Transfer to a paper towel-lined plate.  Set aside.

Add remaining butter and infused butter, once the it is simmering, add the chopped onion, peppers,  and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes. Add the garlic, rosemary and thyme. Cook until fragrant while stirring frequently, about 1 minute.

Make the Roux: Add 1/4 cup flour to butter and vegetables, stirring constantly until vegetables and butter make a paste continue to cook for about 3 minutes until flour begins to brown to a golden color.

Pour in the diced tomatoes and cook for a few more minutes, stirring often.

Pour in the Quinoa, and the broth.  Add 1 teaspoon salt, and a pinch of red pepper flakes. Season generously with freshly ground black pepper.  Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.

Cook for 25 minutes, stirring occasionally, then remove the lid.  Cut the sausage links into 1-inch (2.5-cm) slices and return them to the pot.  Add the kale and mushrooms then cook just until the kale, continue simmering for 5 minutes or more, until the kale has softened to your liking.

Remove the pot from heat. Stir in 1 teaspoon of lemon juice. Taste and season with more salt and pepper until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preference.)  Divide into bowls and top with grated Parmesan.

Potency of soup is based on potency of infused butter.

Indica butter recipe typically yields approximately 8-9 mg THC/gram.  Err on the side of caution! A tablespoon of butter weighs approximately 15 grams. Recipe: 2 TBSP butter = 270 mg THC per pot of soup, divide this number (270) by the servings of soup (4 to 6) to equal your mg per serving. So, 270/6 servings = 45 mg THC per serving.

Note: this recipe can be cut in half.

Reminder:  Foods prepared with medi-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable.  Start with a very small portion (1 inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.