In this fine dish, we put the spotlight on the umami effect of cannabis. Umami is called the fifth sense of taste, along with sweet, sour, bitter and salty, and means something like “tasty, full-bodied” when translated from Japanese.
Wild-caught shrimp shells were used for the soup itself.
- 25g cannabutter
- 25g flour
To make a “beurre manié,” a flour butter, mix the two ingredients in a 1:1 ratio until smooth and refrigerate for at least 12 hours. Larger quantities can be formed into rolls and stored in refrigerator for longer periods.
We of course prepared a canna-beurre manie to infuse our soup, for this we simply replaced the butter with an infused canna-butter.
- 300g wild shrimp shells
- Olive oil
- 25g butter
- 2 large carrots
- ½ celery stalk
- ½ leek
- 2 shallots
- 2 garlic cloves
- 1 bay leaf
- 1 clove
- 3 pressed juniper berries
- 1 sprig of thyme
- 2 tsp tomato paste
- 0,5l white wine
- a dash of Pernod
- 0,4l cream
Prepare by washing the leeks, carrots and celery in cold water and cutting them into cubes of about 2 cm. Remove the dry peel from the shallots and cut them into cubes.
In a pot, heat about 2CL olive oil and sauté the raw shrimp shells in it until they get color all around. Now remove the shells from the pot and set aside, add the shallot cubes and about 20g of butter to the still hot pot and sauté until translucent, then add first the carrots, then the celery and finally the leek and sauté all around. While stirring, first add the tomato paste, then the shrimp shells and deglaze with a dash of Pernod and the white wine. Then fill the pot with about 3L of water, add the spices bay leaf, clove and juniper berries, garlic and thyme and simmer gently for several hours. The amount of filling should not reduce more than about 20 % and can be refilled if necessary.
After the soup has drawn for some time, it is poured off through a fine sieve and the solid components are removed. The collected liquid is now further reduced to about 1.5 L, infused with the cream and seasoned with salt, brown raw cane sugar, if necessary a small shot of Pernod to taste.
To thicken the soup, stir about 12g of beurre manié into the hot liquid and simmer gently for about 10 minutes while stirring, so that the flour used loses its own flavor.
For the crostini
- slice of bread
- fine tomato cubes, spring onion, cress, parsley, Thai basil
- salted butter hemp leaf pesto
To prepare the crostini strips, remove the crust from a slice of bread and cut into strips about 2cm wide and bake in the oven for about 5 minutes at 120°c, then fry in a hot pan with a little olive oil until brown on both sides.
To coat, we mixed butter with some hemp leaf pesto to make a cream, spread it on the bread strip and decorated with fine diced tomatoes, sliced belly strips, fine leek onion rings, cress and Thai basil, leaving an area about 2 cm wide free on which to arrange the scallop.
For the scallop
- Hemp protein powder
- Olive oil
- clarified butter
To prepare the scallop, first rinse it in cold water and pat dry with a clean cloth or paper towel. Now lightly flour the scallop with hemp protein powder, -patting off excess powder. Fry the scallop in a hot pan with a dash of olive oil and about 1 tsp of clarified butter on both sides for about 1 minute until golden brown, making sure that the scallop does not get too dark, and keep basting it with the fat from the pan in between. The scallop is placed on the crostini and served over the soup.