Fresh Cannabis Leaf Caldo Verde
- 2 tablespoons infused olive oil*
- 2 tablespoons olive oil
- 2 small sweet onions, diced
- 10 cloves garlic, minced
- 6 medium white potatoes, diced
- 2 quarts chicken stock
- 2 quarts water
- 2 tablespoons sea salt flakes
- 1 tablespoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- 2 pounds kale, trimmed, roughly chopped
- 2 pounds linguica sausage, cut into ½-inch rounds
- 2 cups fresh cannabis fan leaves, roughly chopped
- 1 gram water-soluble CBD isolate
- Crusty artisan bread
Heat oils in large saucepan. Add onions and garlic; cook, stirring, until soft but not brown, 3 to 4 minutes. Add potatoes, stock, water, salt, pepper and pepper flakes; heat to boil. Lower heat; simmer until potatoes are tender, 30 to 35 minutes. Add large handful kale; stir until wilted. With immersion blender, blitz to a rustic puree.
Meanwhile, fry sausage until lightly browned, 6 to 8 minutes; drain and add to soup. Simmer 20 minutes. Stir in remaining kale and cannabis leaves; cook until tender, 6 to 8 minutes. Adjust seasoning; stir in CBD isolate. Serve hot with bread. Makes 6 servings, each about 30.4 mg THC based on a 15 percent strain.
*
Get the recipe for infused olive oil here.
Recipes courtesy of chef Sebastian Carosi
Photography by Eva Kolenko
