Is there anything more comforting than a big ass bowl of something hot and cheesy? Don’t answer. I already know. The answer is no. I’ve been feeling some kind of way about this beer and gouda soup from this restaurant down the street from me and I just knew it needed to be recreated with a cannabis-infused twist.
I picked up a can of CERIA Indiewire IPA from the dispensary and got to work. The “beer” doesn’t actually have any alcohol, and instead is infused with THC and CBD. It was an excellent choice as the IPA flavor still came through in the soup. You could use a regular beer instead, but I wanted to give this product a go (not sponsored, just wanted to try it).
This soup has about 30-50mg of THC per cup (actual 8-ounce cup) so it packed a bit of a punch. Especially if you’re hungry and have no self-control when the food is good and hot (speaking from experience). My butter is intentionally high strength, but you could easily make less potent butter or mix stronger butter with non-infused butter to lessen your dose.
- 1/2 red onion, diced
- 2 ounces of Cannabutter
- 1/4 cup flour
- 12 ounces of Gouda, half smoked, half aged
- 2 cups of milk
- 1 cup chicken broth
- 1 can beer
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard seed
- salt and pepper to taste
- Measuring cups and spoons
- Large saucepot or dutch oven
- Small saucepot
- Cheese grater
- Make cannabutter. I like this method, but there are others like this one or this one.
- Dice half of red onion. Doesn’t have to be perfect. Just a rough chop will do. Add onions and 2 cups of milk (I used coconut, whole milk would be good as well), to a small saucepot. Bring milk to a low simmer and keep it there for about 30 minutes. Then strain out the onions and discard.
- In a large saucepot or dutch oven, melt the cannabutter down over medium heat. Then, add flour to make a roux. Stir the mixture continuously to prevent burning.
- Once the roux has cooked enough to get rid of the flour scent and starts to smell nutty, you can begin adding your liquids. Start with the chicken broth, then beer, and milk. Adding each slowly and whisking to fully incorporate the roux into the liquids.
- Add Worcestershire sauce, ground mustard, salt, pepper, and paprika.
- Bring the liquid up to a low boil then add half of the grated gouda. Stir to melt and incorporate the cheese fully into the liquid. Once incorporated, add the remainder of the cheese and repeat.
- Serve and/or store the remainder in an airtight container. Can be frozen for up to 6 months, or eaten from the fridge within 4 days.