Cream of Fat Hen Soup

Name: Cream of Fat Hen Soup (Crema di Cenopodio)
Cuisine: Italian
Ingredients: 600 g (1 lb 5 oz) fat hen (or you can use a mixture - borage, dandelion, nettle, sorrel, wild garlic, rocket), chopped; 600 g (1 lb 5 oz) fat hen (or you can use a mixture - borage, dandelion, nettle, sorrel, wild garlic, rocket), chopped; 600 g (1 lb 5 oz) fat hen (or you can use a mixture - borage, dandelion, nettle, sorrel, wild garlic, rocket), chopped; 600 g (1 lb 5 oz) fat hen (or you can use a mixture - borage, dandelion, nettle, sorrel, wild garlic, rocket), chopped; 600 g (1 lb 5 oz) fat hen (or you can use a mixture - borage, dandelion, nettle, sorrel, wild garlic, rocket), chopped; 600 g (1 lb 5 oz) fat hen (or you can use a mixture - borage, dandelion, nettle, sorrel, wild garlic, rocket), chopped; 600 g (1 lb 5 oz) fat hen (or you can use a mixture - borage, dandelion, nettle, sorrel, wild garlic, rocket), chopped; 3 garlic cloves, finely chopped; 1 medium onion, finely chopped; 1 large carrot, cubed; 2 large potatoes, cubed; 2 tbsp chopped fresh parsley; 800 ml (28 fl oz) chicken stock; salt and pepper to taste; salt and pepper to taste; 1 sachet saffron powder or strands; 1 sachet saffron powder or strands; 40 g (1½ oz) unsalted butter; 3 slices white bread, cubed

Crema di Cenopodio

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This soup reminds me of my good friend Nina Burgai in the Aosta Valley. She is the owner of a hotel which is at 6,000 feet, and it is very easy for her to pick all sorts of greens to be used in a creamed soup.

Ingredients

600 g (1 lb 5 oz) fat hen (or you can use a mixture - borage, dandelion,

Europe
Italy
Soup

Method

Melt the butter in a large pan and stir-fry the garlic, onion, carrot, potatoes and parsley for a few minutes, then add the stock and cook until the potatoes and carrots are soft, about 10 minutes. Add the greens, then cook for a further 10 minutes. Season to taste, cool a little and then blend in a food processor until creamy. Return to the pan.

If using saffron strands to make the cro