Crispy Octopus with Lime Aioli
A summer seafood treat, best served alongside a bottle of white wine and a crisp salad.
1/4 cup diced bacon
1 Tbsp oil
3 Tbsp all-purpose flour
1 cup thinly-sliced leeks
1 L light stock
3 cups peas, preferably fresh
1/4 cup heavy cream
Salt and pepper
1 Tbsp chopped chives, for garnish
In a soup pot, cook bacon until crispy, remove to paper towels to drain, and reserve for garnish.
Add oil and flour to pot and cook for 3 minutes, stirring. Add leeks and cook 3 minutes, then add stock.
Bring to a boil, reduce heat and simmer for 30 minutes.
Add peas and cook 5 minutes.
Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot.
Stir in cream and adjust seasoning to taste with salt and pepper. Ladle soup into a warm tureen and serve garnished with chives.
Credits: Emeril Lagasse
Photo Credits: Remko Kraaijeveld