Spring Pea Soup
with Whipped Mint Cream

Total prep & cooking time: 35min

12 mint leaves
Heavy Cream
Stock
½ cup peeled & diced russet potato
Scallions
Sweet Petite Peas
Coconut Oil, 20mg THC infusion
Salt & Pepper (from your kitchen)

Bruise 9 of the mint leaves by clapping your hands together with a leaf at a time laying in the palm of your hand. Submerge them in the heavy cream and steep in the refrigerator while you prepare the soup.

In a small saucepan (2-4quarts) add the stock and bring to a simmer on medium high heat.
Peel and dice (1/2inch) the russet potato. You only need ½ cup of the diced potato. Keep the rest for another use.
Add the diced potatoes once the stock begins to simmer and cook, partially covered with lid until potatoes are tender and easily break with the back of a fork, about 10-15 minutes.
Once potatoes are tender, add the white scallions and remaining 3 mint leaves. Cook for 5 minutes, then add peas and cook until tender but still bright green. Another 2-3 minutes.

Once peas are tender, add the entire mixture to a blender. Close the lid tightly and cover with the kitchen towel (extra safety since it’s a hot mixture). Bring to full speed until you have a smooth texture.
(OPTIONAL TIP) for extra smoothness, run it through a fine mesh strainer one time. Using the back of a ladle to push through quickly)
Add your smoothe soup back to the cleaned saucepan, here add your 20mg THC infusion and adjust the seasoning using salt & pepper to your taste. Stir this all until completely dissolved and well combined into the soup.

To plate, quickly whip up the infused whip cream in a medium bowl using an electric whisk or hand whisk. Once semi soft peaks form add a dollop of the cream on top of each of your bowl plated soups. Ensure to evenly divide the soup to each have your own 10mg THC dose.
NOTE: Refrigerate the remaining whip cream to be used for the 3rd course Dessert dish

Enjoy!