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Vermont Canna-Cheddar Ale Soup
This soup is a love letter to the Green Mountain State in a bowl. Vermont is known for its world-class cheddar cheese, and for being one of the OG states to embrace the cannabis lifestyle. This creamy, rich soup pays tribute to the newly legalized state in the best way possible.
Ingredients:
4 slices of bacon
4 tablespoons of cannabutter
½ cup of onion (minced)
¼ cup of carrot (minced)
¼ cup of celery (minced)
1 small bay leaf
cup of all-purpose flour
1 (12-ounce) bottle of ale
2½ cups of milk
1 (14-ounce) can of chicken broth
1 teaspoon of dry mustard
1 pound of sharp cheddar cheese
Salt and pepper to taste
Directions:Cook bacon on stovetop, and set aside. Crumble when cool enough to handle.
Melt cannabutter in a large saucepan over medium heat. Add onion, celery, carrot, and bay leaf; stir continuously until vegetables are tender and translucent (about 4-5 minutes).
Add flour, and stir for about three minutes.
Pour in ale, and whisk for about two minutes until bubbly and thickened. Whisk in milk, dry mustard, and chicken broth. Bring to a simmer, while stirring frequently.
Lower heat, and add cheese one small handful at a time while whisking. Keep stirring until the cheese is fully melted, but don’t allow the mixture to boil.
Remove from heat, and discard bay leaf. Garnish with bacon and a sprinkle of cheddar cheese.You seem to really want people to know what you taste like…
Coffee.
I want you inside me.
Vanilla soy latte, a.k.a. Three Bean Soup
Everyone actin like theyre not already a potential soup ingredient. Primate stew.
Long pig bacon and tater chowder.
Corn flakes. Fight me if you think cereal isn’t soup.
With sliced bananas
Well it’s always put in the microwave anyways, so it’s already hot.
Mushroom soup - my entire existence is based on being kept in the dark and fed shit.
Pho!
Primordial
Hot water soup that had dried herbaceous leaves soaked in it. Also I would come in a cup.
🍵
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for some reason i feel like i would be broccoli-cheddar
i dont even like broccoli-cheddar soup…
I’d like to believe that I’d be a dandelion and chickpeas soup. It’s a bit bitter, but less than it looks like; rather unimpressive and without “woosh”, and frankly weird, but filling.
Honestly beautiful
Two olives and a slice of prosciutto floating in a Bloody Mary.
This just made me think… What exactly defines a soup vs beverage? Solid matter? A bloody Mary is a soup. I’d like to be a bloody Mary.
But in reality I’d probably be cream of something soup, which now sounds more like a terrible beverage than a soup.
I’d offer temperature but I’ve seen chilled soups. I would never try one but they exist.
Mushroom soup. I already question whether I’m an animal purée wrapped in a thin film. It’s a simple transition.
I already question whether I’m an animal purée wrapped in a thin film.
Brand new sentence?
Some days I feel like I’d just be boiled water. But today’s a good day and I think I’m more like tomato soup. Not terribly exciting, but familiar and satisfying. And sometimes you can find whole basil leaves in me.
Do stews count? I’d be Brunswick Stew. Growing up in Virginia, my mother had me convinced that Brunswick Stew was made with meat from the rare and elusive Brunswick (a distant cousin of the jackalope).
Somehow, slightly burnt
