Santana Weed Soup

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Santana Weed Soup

This is a hearty soup even when you don’t cook marijuana with it! When you do cook marijuana as an ingredient it definitely heightens the experience of Santana soup. Lets get down to business, here goes.

Ingredients:

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 bud butter
1\2 pound bacon
3 tablespoons tawny Port
Salt and pepper to taste
3 tablespoons fresh chopped parsley

Directions:
Bring the chicken stock to a boil then simmer. Add the sprigs of fresh thyme. Wash, peel, and rough chop the potatoes. Boil the potatoes in salted water until soft. Caramelize the onions (chopped) in the butter with salt and pepper. Add the onions and bud butter to the stock. Be careful not to cook the marijuana on a too high heat or the butter will burn. Rinse the potatoes in cold water and add them to the stock. Slow simmer for at least two hours.

Add the tawny port, then the cream. Using a hand mixer, blend the ingredients and simmer for another thirty minutes. Add the cheddar cheese and blend once again.

Serve with some crusty bread and enjoy.
 

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