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.
Iced tea has to be like B/C tier