First course
Borlotti bean and octopus soup
Ingredients
- 1 kg cooked beans
- 600 gr of octopus (possibly rock, with double row of suction cups)
- Half rib of celery, half carrot and half onion
- 30 ml of white wine
- Extra virgin olive oil
- Thyme
Times
- Time: long
Features
- BLAST CHILLING AT +3°C
- SHOCK FREEZING AT -18°C
Difficulty
- Easy
Proceeding
Freeze the octopus in Freddy, spread well in a pan for an hour to make it soft. Regenerate the octopus in Freddy for half an hour.
Put the octopus in a covered pan and let it cook for an hour until a fork fits well into the pulp. Keep the water that the octopus will have made. Cool in Freddy, spread well in a pan for 30 minutes.
Finely chop celery, carrot and onion and fry in a little oil. Add the beans (if of jar before blending, drain well from their liquid vegetation and wash them with care). Dilute with the cooking water of the octopus and cook for about twenty minutes. Blend everything with an immersion blender pass with the mill.
Put the octopus in a covered pan and let it cook for an hour until a fork fits well into the pulp. Keep the water that the octopus will have made. Cool in Freddy, spread well in a pan for 30 minutes.
Finely chop celery, carrot and onion and fry in a little oil. Add the beans (if of jar before blending, drain well from their liquid vegetation and wash them with care). Dilute with the cooking water of the octopus and cook for about twenty minutes. Blend everything with an immersion blender pass with the mill.
Tips
If you sometimes get a soup with a magical consistency, sift through it all. Serve in a bowl with a couple of tentacles and a round of extra virgin olive oil.