A bowl of autum goldwith popcorn, honeyed yougrt, and fried sage

Prep time: 45 minutes

Cook time: 1 hour

Yield: 8 to 10 servings

Total thc/cbd: depends on the potency of the products used

Status: can potentially be completely vegan but some things would have to be manipulated (this fall soup is the bomb)

From the cannabis pantry: cannabis coconut oil, cannabis maple syrup, cannabis olive oil, decarboxylated kief

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Equipment needed:

lined baking sheet, medium stock pot, wooden spoon, hi-speed blender, small + medium stainless-steel mixing bowls, potato peeler, chef knife, cutting board, small whisk

 

Provisions needed

1 lb. organic carrots

2 lb. misc. organic winter squash (such as butternut, hubbard, red kuri or buttercup)

¼ cup + 2 tbsp fresh organic ginger (cut into thick rings)

1 med organic sweet onion (peeled + large diced)

1-2 tbsp cannabis olive oil

1 to 1½ quarts water

14oz can unsweetened organic coconut milk

pinch of each ground cinnamon, nutmeg, and allspice

¼ cup cannabis coconut oil

2oz pure cannabis maple syrup

1 tbsp jacobsen kosher salt

¼ tsp ground organic white pepper

¼ gram decarboxylated kief (optional)

1 drop true terpenes eugenol

 

1 cup popcorn (yeah, you can use that already popped store bought shit)

½ cup greek yogurt

¼ cup cannabis infused honey

6-8 fried small sage leaves

 

How to make it

- roast all the vegetables for the soup. preheat oven to 425º.

- peel, seed and cut squash into 1-2 inch cubes add to a stainless-steel bowl, toss the squash cubes, onions, and ginger with just enough olive oil to coat, season with salt + pepper.

- pour seasoned squash mixture on to a parchment lined sheet pan.

- roast in a preheated oven until squash is tender but not browned, lightly roasted (lacking any caramelized coloring), about 20-24 minutes, set aside at room temp.

- to make the soup. in a large stock pot add the roasted squash cube mixture and all the remaining ingredients including maple syrup and the remaining fresh ginger.

-bring to a boil over medium heat, reduce to low, simmer for 20-30 minutes stirring occasionally.

-let cool for 45 minutes to an hour.

-add the terpenes.

-puree the soup in batches using a hi-speed blender, adjust the seasonings and pool the pureed batches into another stock pot. mix well.

-to make the honeyed yogurt, mix the greek yogurt and honey in a bowl and mix well.

-to fry the sage leaves. heat a little regular oil up in a small sauté pan and fry each leaf until crispy, about 45 seconds or so.

-to serve the soup, reheat to desired temperature. fill each bowl with desired amount of soup. add a tablespoon or so of honeyed yogurt to each bowl, a scattering of popcorn and a fried sage leaf or two. enjoy whether on an autumn day or not.

 

Equipment + product source

www.magicalbutter.com (mb2e botanical extractor)

www.trueterpenes.com (terpenes)

www.jacobsensaltco.com (local sea salt)

by #theshortordercannabisrevolutionary   Chef Sebastian Carosi     @chef_sebastian_carosi on Instagram

Sebastian  Carosi  is  a  farm-raised,  old-school  culinary  professional  with  over  twenty-five years in the restaurant and hospitality industry and a pioneer in the country’s ‘farm 2 fork’ movement.

Originally from Providence, Rhode Island, Carosi grew up on Federal Hill where the Mafi a ran the red sauce pasta houses of Little Italy. It was here that Chef Carosi earned his culinary & hospitality degree from the Western Culinary Institute in the lush green city of Portland, Oregon. Following on from this, he did several apprenticeships in  Sardinia,  Italy  at  his  family’s  agritourism  and  is  one  of  only  three trained shaker chefs left in the world. During  his  career  he  has  cooked  from  coast-to-coast  and  in  several  countries  outside of the United States, but he has also operated across the entire spectrum of food service facilities, from multi-million-dollar mega resorts to thriving intimate neighbourhood eateries, while always maintaining a direct link to every local food source and farmer that can feasibly supply his needs.

Chef Carosi is an avid Pacific Northwest forager and wildcrafter, living off the grid for several months each year in the foothills of Mount St. Helens. These wild edibles are expressed throughout his hyper seasonal menus. While  he  has  been  cooking  with  cannabis  since  the  mid  90’s,  Chef  Carosi  currently offers his expertise to the cannabis industry in the form of cooking with cannabis educational culinary demonstrations, product research & development, cannabis production kitchen design and upfits, production kitchen staff training, standardized recipe development, terpene fortification, dosage calculations and formulas, production schedules and staffing needs, production equipment training, conference   cooking   demonstrations,   full   spectrum   cannabis   consumption,   responsible diabetes control through cannabis, private cannabis dinners, cbd and terpene-fortifi ed cocktails and mocktails, everyday cooking with cannabis and the health and nutritional benefits of cannabis in your kitchen.

You can read his regular cooking with cannabis column in the pages of Maximum Yield magazine here in the US and in Canada or fi nd his chronic cannabis creations in  the  pages  of  Kitchen  Toke,  Cannabis,  Tokewell,  Marijuana  Venture,  Civilized,  Weed World Magazine, The Emerald, Soft Secrets, The Clever Root, Stoned Daily and the Green Greek magazine in Greece. You can find him doing sustainable grub cooking with cannabis, terpene fortifid culinary demonstrations at the Seattle Hempfest®,  the  Boise  Hempfest,  the  Oregon  Hempfest,  the  Auto-Flower  Cup,  the  Oregon  Hemp  Convention  and  regularly  at  the  Northwest  Cannabis  Club  in  Portland,  Oregon...  he also shares most of his terpene fortified recipes on Instagram.


Written and Published By Chef Sebastian in Weed World Magazine issue 149