(Bruce Wolf, The Cannabist)

Video Recipe: Weed-infused Mama Leone’s Soup is an all-time favorite

Says chef Laurie Wolf: 'This is my favorite soup in the world'

Soup only does it for me if it has lots of stuff in it. I am definitely not a “clear broth” kind of person.

I want a soup that is a meal — thick and satisfying, perfect with a salad and crusty warm bread or topped with croutons or crackers. My favorite soup got its start at a restaurant named Mama Leone’s in the theater district in New York City. I seem to remember that the restaurant was kind of mediocre, but this soup is worth its weight in weed.

It’s hearty, creamy and liquid comfort food at its best. And as luck would have it, there are a couple of markets here in Portland that prepare this soup daily for take-out, and it’s often the first one to sell out.


Mama Leone’s Soup: Video recipe (Part 1)


I just came back from Evergreen Medicinals dispensary with an ounce of Skywalker, an indica-dominant strain that works wonders on pain and helps with insomnia. I have been having some knee discomfort that has been waking me up at night. With this weed I can sleep through the night.

It’s great; I’m a cranky monster when I don’t get enough sleep. Enjoy!

Mama Leone’s Soup

(Serves 6-8)

Ingredients

½ lb. boneless chicken breast

1 onion, diced

3 ribs celery, diced

2 tablespoons canola oil

3 tablespoons cannabutter,

1 tablespoon garlic, minced

½ teaspoon tarragon

½ teaspoon thyme

1 teaspoon oregano

2 teaspoons paprika

2 teaspoon kosher salt

½ teaspoon freshly ground black pepper

10 tablespoons flour

½ gallon fresh chicken stock

12 ounces canned tomatoes, diced

¾ cup heavy cream

2 cup fresh spinach, cleaned and chopped

Croutons or crackers


Mama Leone’s Soup: Video recipe (Part 2)


Directions

Heat oven to 350

1. Place chicken on a sheet pan, season with salt and pepper and bake for 15-20 minutes. When cool enough to handle, dice the chicken and reserve.

2. In a large, heavy pot (we said pot again!), sauté onions and celery in oil and cannabutter until onions are translucent. Add garlic, tarragon, thyme, oregano, paprika, salt and pepper. Cook, stirring for 5 minutes.

3. Add flour and stir. Add chicken stock and bring to a boil. Add tomatoes, reserved chicken and cream; Simmer for 20-30 minutes.

4. Just before serving, add the spinach. Top with crackers.


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