Wednesday, 11 February 2009

Cannabis "Santana" Soup

We've had plenty of recipes on the cookbook so far, from noodles to fudge, but we haven't yet had a soup. Thick, chunky soup goes very well when cooked with cannabis - here's a cracking recipe from the chaps over at


4 pounds red potatoes
2 sweet yellow onions
1\2 pint heavy cream
1\2 pound sharp cheddar cheese- shredded
1-quart chicken stock
6 sprigs fresh thyme
3-4 tablespoons sweet dairy butter
3-4 tablespoons cannabutter
1\2 pound bacon
3 tablespoons tawny Port
Salt and pepper to taste
3 tablespoons fresh chopped parsley


Bring the chicken stock to a boil then keep it simmering. Throw in the thyme, then wash, peel and rough chop the potatoes. Boil them in salted water until soft.

Caramelize (slow sauté) the chopped onions in the cannabutter with salt and pepper. Add the onions and butter to the stock. Rinse the potatoes in cold water and add them to the stock. Slow simmer for at least two hours. Feel free to smoke away during this interval, just don't forget about your food!

Add the tawny port, then the cream. Using a hand mixer, blend the ingredients and simmer for another thirty minutes. DO NOT let the soup boil after the cream has been added! Add the cheddar cheese and blend once again.

Serve with crispy bacon and parsley as garnish (optional)

Apparently, it goes very well with a glass of port... try it and find out for yourself!

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