I can’t wait until soup containing cannabis, is a common offering on menus around the world.
I think that cooking with cannabis is going to take the experience of dining out (at an upscale restaurant or as an invited house guest) to a whole new level. Rebecca Ryan
I think that both the skilled chef and the enthusiastic cook have 2 main options:
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either, work with the flavours in the buds, just as you would any other dried herb
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or, bury the flavours with dogged determination and hope that the other herbs and spices used to cloak the skunk-ass will all work together.
One way is not better. Both options are viable. Both require some risk taking.
Ultimately, all any of us can do is try.
If we are interested enough, we’ll learn from the outcome and (if we aren’t dicks about it) we’ll share that knowledge to make the whole process a little easier for others.
You’ll need the following ingredients:
- 3 litres of chicken broth (vegetable broth can be substituted)
- 2 litres of water
- 2 400 ml cans of the highest fat coconut milk you can find.
- 4 + 3 tbsp of coconut oil (for sautéing the mushrooms and onions)
- 1 medium onion (roughly chopped)
- 1/2 a large cauliflower (cut into small pieces)
- 3 ribs of celery (cut into small pieces)
- 4 medium size carrots (cut into small pieces)
- 4 medium size yams (cut into small pieces)
- 2 cups of raw turnip (cut into small pieces)
- 2 cups of sliced mushrooms
- 1/4 cup of fresh lime juice
- 2 tbsp of hot cayenne pepper sauce
- 2 tbsp of ground cinnamon
- 1 tsp of ground nutmeg
- 1 tsp of fresh ginger (finely chopped)
- 1 tsp of fresh garlic (finely chopped)
- 1 avocado (cut in small pieces to garnish
- 3 tbsp of decarboxylated and then ground cannabis
Obviously you’re going to need a big pot to hold 6 litres of liquid (more or less). Plus, all the vegetables and a little pot …(of the Indica or Sativa kind).
A 10 litre (or larger) stock pot and 10 grams of citrus flavoured buds will get the job done, nicely.
Do give thought to the effects you want to achieve.
If you’re making it to eat for lunch and you still need to focus after that, use a strain that is known to enhance focus. (Instead of one that will make you feel so relaxed that you want to take a nap.)
If I am serving this as part of an evening meal with no commitments afterwards, I’ll use a strain known for being very relaxing and calming.
You know a strain that produces the type of body stone that gives you a warm hug on the inside, not unlike how you’d feel if you drank 3 glasses of nice wine.
If a strain, containing about 15% THC is used, that’s what this soup can deliver. Expect a 2 hour lag after it’s slurped and enjoy your flight for about 6-8 hours….without a hangover, I might add.
Directions
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Resurrect a baking dish with a lid. (You’re looking for something that will withstand high heat without melting and if you ask your Mother she’d likely call it a casserole dish.)
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Pre-heat the oven to 240 degrees F.
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Sauté the mushrooms in 4 tbsp of coconut oil.
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Then, sauté the onions in 3 tbsp of coconut oil.
- Add the mushrooms and onions to the stock pot containing the broth and water. Set the flame to simmer.
- Lay your buds spaced out on the bottom of your baking dish, a single layer deep.
- Put the lid on the baking dish and bake the buds for an hour. (Yeah,one whole hour and no, cooking in the soup will not activate the THC as well as it could be. As a result, your soup won’t be as potent as it should be or has the potential to be.) (Remember to set a timer, so you’ll know when to take your buds out of the oven.)
Once your buds have baked in the oven for an hour, remove them from the oven but keep the baking dish covered until it cools enough to be comfortably handled. This will give any volatile compounds a chance to settle back down on the buds before they are ground.
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Add the cinnamon and nutmeg.
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Stir the pot to make sure that all the ingredients added (so far) are well blended. Cover the pot with its lid and remember to stir it every time you add another ingredient.
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Cube the yams and add them to the brew.
- Do the same with the cauliflower.
- Next, chop the carrots and add them as well.
- Do the same with the turnip.
- Finish by grinding the cooled decarbed cannabis and add all of it (in loose) to the soup. In this recipe we are using it as a herb and as such, it will be enjoyed for the citrus flavour it adds without being strained out of the soup.
If your buds look golden brown, you’ve achieved a decent oven decarboxylation.
The bud on top (with the broken leaf beside it) is one of the buds that I decarbed, the other is still in its raw state. Notice the colour difference.
- Simmer on low for 3 hours, stirring every 20 minutes or so.
Don’t forget to Stir The Pot
- put the finished soup in a serving bowl.
- Garnish with roughly cubed avocado.
Lets take a closer look…
A soup with a Thai flair. A little bit of heat, coconut and lime, tamed with creamy avocado and filled with vegetables and total relaxation.
(That’s how I’d write the soup’s menu description.LOL!)
I welcome your comments and I invite you to follow me on my journey….not even soup is safe from cannabis lacing. 😉
~ Rebecca
PS: Check out the Smoke Network
https://smoke.network
Https://smoke.io
