Cream of Asparagus Soup & More Cannabis Recipes

June 04, 2017 | LaurieWolf

Cannabis-infused recipes for cream of asparagus soup with frizzled leeks, tricolor rice crispy treats, and shrimp Thai salad. Photos by Bruce Wolf.


cream-of-asparagus-ingredients.jpg1. In a medium saucepot over medium heat, combine the asparagus and the stock and simmer, covered, for 20 minutes. Set aside. 

2. In a skillet, heat the butters over medium/low heat. Add 1 cup leeks and the garlic and sauté until the leeks are tender, about 7-9 minutes. 

3. Add the leeks and butter to the saucepot along with the half-and-half and cook over low heat for 5-6 minutes.

4. Return the skillet to medium heat and add the oil. When hot, add the remaining leeks and cook until golden brown and crisp, 2-3 minutes. Place on a clean dish towel or paper towel to drain the grease. 

5. Carefully transfer the soup to a blender or use an immersion blender and puree until desired consistency is reached. 

6. Return the soup to the pot and heat to serving temperature. Serve garnished with the lemon rind and frizzled leeks.


tricolor-rice-crispy-ingredients2.jpg1. Pulverize the freeze-dried fruit into fruit dust with a blender or food processor.

2. After pulverizing each fruit, place in three separate large bowls. In each bowl toss in three cups of puffed rice cereal. Toss to coat w/ fruit.

3. Over medium/low heat melt butters and slowly add in the mini marshmallows. Divide the marshmallow mixture between the three bowls of fruit dust.

4. Press strawberry layer into 9-inch loaf pan. Once each layer is pressed into the pan allow to set for a minimum of 30 minutes. Slice and enjoy!


shrimp-thai-salad-ingredients.jpg1. Combine the lime juice, fish sauce, onion, chili pepper, coconut palm sugar, garlic and canna-oil in a medium bowl.

2. In your serving bowl, combine the shrimp, papayas and carrot. Toss with your prepared dressing.

3. Garnish with mint, cilantro & peanuts.

We thought you might also like..

from the gallery