Cream of Celery Soup

Serves 4


  • 2 tablespoons cannabutter
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 small carrot, cleaned and thinly sliced
  • 6 large celery sticks, thinly sliced
  • ¼ cup parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon celery seeds
  • 3 cups water
  • 1 cup half and half
  • Salt and pepper to taste
  • 2 slices bacon, chopped
  • ¼ cup panko breadcrumbs
  • 2 tablespoons ABV


And now we’ll make the cream of celery soup:



  • In a soup pot, heat the cannabutter and plain butter and sauté the onion, carrot, celery, parsley, garlic and celery seeds for 12-15 minutes. The celery and carrots should be tender.
  • Add the water and half and half, and simmer gently for 15-20 additional minutes.
  • In a nonstick skillet, cook the bacon pieces till almost crisp. Add the bread crumbs and ABV and sauté for 2-3 minutes; The bacon and crumbs will get crisp.
  • Puree the soup, and taste for seasoning. Divide the soup between 4 bowls. Top with the bacon, breadcrumbs and ABV just before serving.