Octopus Soup recipe —A note from Chef Schulz: This is an extremely simple soup to make and it’s quite different than the conventional soups, but just as tasty and filling. Imagine making this to feed a cold. If you enjoy Octopus, I can assure you that this is a great tasting soup. Make it, taste it and judge for yourself….Enjoy!
• 3/4 pound cooked octopus (store bought)
• 1/2 cup of Tripoline Pasta or you can substitute Farfalloni, Russo or Coralline
• 2 litres of Vegetable Stock
• 2 tablespoons of Fish Sauce
• ½ cup of Fresh Baby Kale leaves
• 4 tablespoons Lemon juice
• 2 Sliced fresh radish (medium sized)
• Salt and pepper to taste
• Defrost store-bought cooked octopus according to manufacturer’s recommendation.
• Once octopus is defrosted, dry off the octopus, place it on a barbeque grill and let it grill for a few minutes on each side.
• Note: If you do not have a barbeque, cut octopus into bite-size pieces and panfry for a few minutes with Olive Oil.
• Remove octopus from barbeque when grilled (or pan), let it cool down slightly and cut it into bite-size pieces and place into a bowl.
• Squeeze lemon over bite-size pieces, toss /mix and set aside for a few minutes.
• Place 2 Litres of vegetable stock in a pot and boil (chicken stock can also be used).
• Once vegetable stock is boiling add the Pasta, and stir accordingly until pasta is almost cooked.
• Add octopus, fish sauce, kale leaves and radishes to the almost cooked pasta.
• Add salt and Pepper to taste.
• Simmer pasta for about five minutes and then it is ready to serve.
Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts: https://www.instagram.com/chef_schulz