Potato And Carrot Cream With Spicy Octopus

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This started out with the plan to make a simple potato cream soup with bacon. Soon I realized that I had no bacon in the house, so I tried to figure out another approach. Checking the cupboard revealed Spanish octopus in virgin olive oil. I also had a bunch of nice, sweet carrots. This might at first seems like an odd combination, but when you think about it – seafood, potatoes and root vegetables – surely a match made in heaven 🙂 The result was even more delicious and balanced as I had expected, so this dish will definitely be a new standby for me, either as a substantial main course or a small appetizer 🙂
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Bon Appetit ! Life is Good !
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$C:\Users\HANS\Desktop\To Post\Food\Potato And Carrot Cream With Spicy Octopus$

Potato And Carrot Cream With Spicy Octopus

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Preparation :
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saute onions and garlic paste in olive oil

add carrots, saute until starting to caramelize, but just lightly so that the soup does not get too dark

add the potatoes

add white wine and chicken stock, season with kosher salt and cayenne pepper

simmer until carrots and potatoes are soft

blend until very smooth

add heavy cream

add sriracha and maggi seasoning, check / adjust taste

season drained octopus pieces with kosher with garlic paste, salt and cayenne pepper, saute in olive oil until heated, add finely sliced scallion

season drained octopus pieces with kosher with garlic paste, salt and a good amount of cayenne pepper, saute in olive oil until heated, add finely sliced scallion