Ingredients:
2 Tablespoons of cannabis olive oil
5 Cloves of garlic, chopped
3 Medium-sized carrots, finely chopped
1 Large leek, finely chopped
10 Cups chicken broth without salt
2/3 Cup of dried jasmine rice
1/2 Cup of fresh lemon juice (from 2 large lemons)
2 large eggs
1 Tablespoon fresh finely chopped dill
4 Cups of spinach not compact, without stems
1 ounce of finely chopped cannabis
1 Roast chicken, meat collected and sliced into bite-size pieces (approximately 14 ounces)
2 Teaspoons of kosher salt
Cracked pepper, to serve (optional)
Steps:
1. Heat cannabis oil in a large stockpot over medium heat.
2. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes or until vegetables are soft and aromatic.
3. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil.
4. Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.
5. Whisk together lemon juice and eggs in medium bowl.
6. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, while stirring.
7. Add dill, spinach, chicken, finely chopped cannabis, and salt; allow spinach to wilt and allow soup to heat back up, about 10 minutes.
8. Sprinkle with black pepper, if desired. Serve.
Recipe by: myrecipes.com
Ingredients:
2 Tablespoons of cannabis olive oil
5 Cloves of garlic, chopped
3 Medium-sized carrots, finely chopped
1 Large leek, finely chopped
10 Cups chicken broth without salt
2/3 Cup of dried jasmine rice
1/2 Cup of fresh lemon juice (from 2 large lemons)
2 large eggs
1 Tablespoon fresh finely chopped dill
4 Cups of spinach not compact, without stems
1 ounce of finely chopped cannabis
1 Roast chicken, meat collected and sliced into bite-size pieces (approximately 14 ounces)
2 Teaspoons of kosher salt
Cracked pepper, to serve (optional)
Steps:
1. Heat cannabis oil in a large stockpot over medium heat.
2. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes or until vegetables are soft and aromatic.
3. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil.
4. Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.
5. Whisk together lemon juice and eggs in medium bowl.
6. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, while stirring.
7. Add dill, spinach, chicken, finely chopped cannabis, and salt; allow spinach to wilt and allow soup to heat back up, about 10 minutes.
8. Sprinkle with black pepper, if desired. Serve.
Recipe by: myrecipes.com