COOKING WITH CANNABIS

When I worked in a restaurant in New York years ago, this soup was the most popular. It’s creamy, rustic and quite hearty.

BROCCOLI & CHEESE SOUP

ALL RECIPES SERVE 6

2 tablespoons butter 2 tablespoons canna-butter 1 small onion, chopped 3 tablespoons all-purpose flour 2 cups vegetable stock 1 large head broccoli, cut into florets 2 cups milk 1 cup half-and-half 3 cups freshly-shredded sharp cheddar cheese, plus extra for garnish Salt (kosher or sea) and freshly ground black pepper, to taste 1. In a large pot, melt the butter and cannabutter over medium-low heat. 2. Add the onion and sauté until translucent, 4-5 minutes. 3. Sprinkle in the flour and cook, stirring for 1-2 minutes to eliminate the raw-flour taste, not letting it brown. 4. Add the stock and broccoli and cook for 9 minutes. Turn off the heat and let the soup cool slightly. 5. Working in two batches, puree the soup in a blender or food processor. Or, if you have an immersion blender, you can puree the soup directly in the pot. 6. Return the blended soup to the pot. Over medium-low heat, add the milk, half-and-half, and cheddar, stirring until the cheese melts. 7. Season the soup with salt and pepper, and garnish with more cheddar before serving.

SOUL WARMING SOUPS

IT’S THE START OF A NEW YEAR. Hey, let’s try to make it a good one! My goal is to be nice, do a tiny bit of exercise at least monthly, talk my husband into letting me get a squirrel, and do a little book about soup. I love making soup … and these three are soul-warming and will give you a delightful buzz. Because everyone has a different tolerance, I keep the soups lightly infused. However, I make infused croutons so people can dose their soup to the perfect potency. Just cut up some crusty bread and saute it in canna butter or oil, maybe with a little garlic.

JANUARY HASHTAGS | #perfectpotency #happynewyear #bekind #Oliver #Dontfeartheedible #infusedcroutons LENTIL SOUP

2 tablespoons canna-olive oil 1⁄2 medium onion, diced 1 medium carrot, diced 1 stalk celery, diced 2 garlic cloves, minced 1 quart chicken or vegetable stock 1 (15oz) can diced tomatoes 1 1/4 cups yellow or red lentils, rinsed 1 teaspoon ground cumin 1 teaspoon sherry vinegar 4 strips cooked bacon, chopped, for garnish 1 cup croutons, for garnish

1. In a large pot, heat the canna-olive oil over medium heat. Add the onion, carrot, celery and garlic, and sauté until tender, 7-9 minutes. 2. Add the stock, tomatoes, lentils and cumin, and simmer for 45 minutes. 3. Stir in the vinegar and serve garnished with the bacon and croutons.

1 tablespoon canna-oil 1 medium onion, cut into wedges 3 garlic cloves, mashed 1 (28oz) can crushed tomatoes 1 (8oz) jar clam juice 1⁄4 cup red wine, such as a cabernet or pinot noir 1 pound fish of your choosing, skinned, cut into chunks 1⁄2 cup shucked mussels

1. In a large saucepan, heat the canna-oil over medium-low heat. Sauté the onion and garlic until translucent, 4-6 minutes. 2. Reduce the heat to low. Add the tomatoes, clam juice and wine, and simmer until hot – 12-15 minutes. 3. Add the fish and mussels, and simmer until the fish is cooked through – 5-7 minutes. Serve hot.

CIOPPINO

Cioppino is an Italian-American stew that originated in San Francisco in the late 1800s. It was originally made by fishermen to use up their catch of the day … we recommend you use whatever fish and shellfish looks best at the market. Serve with pita or bagel chips or croutons, and pass the hot sauce!