• Seraph
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    2711 months ago

    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.

  • blazera
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    1711 months ago

    Everyone actin like theyre not already a potential soup ingredient. Primate stew.

  • Chozo
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    1411 months ago

    Corn flakes. Fight me if you think cereal isn’t soup.

  • @[email protected]
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    711 months ago

    for some reason i feel like i would be broccoli-cheddar

    i dont even like broccoli-cheddar soup…

    • gordon
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      411 months ago

      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.

      • @[email protected]
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        11 months ago

        I’d offer temperature but I’ve seen chilled soups. I would never try one but they exist.

  • @[email protected]
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    11 months ago

    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.

  • AnUnforgettableName
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    611 months ago

    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).

  • Lvxferre
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    11 months ago

    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.

  • @[email protected]
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    511 months ago

    What’s the most disappointing kind of soup? Something that starts off seemingly with promise but massively fails to live up to the hype? That’s what I’d be.

  • [email protected]
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    511 months ago

    Mushroom soup. I already question whether I’m an animal purée wrapped in a thin film. It’s a simple transition.

    • @[email protected]
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      511 months ago

      I already question whether I’m an animal purée wrapped in a thin film.

      Brand new sentence?