Soup with octopus and shrimps

Instructions

1. Heat in a saucepan the butter and olive oil. Add celery, onion and leaves of thyme stalks.
2. When the onion is tender, add the chopped potatoes and broth. The broth must cover the potatoes. Add the corn. Boil until the potatoes are cooked, about 30 minutes on a moderate-quiet heat. Add the salt and the black pepper.
3. Meanwhile prepare the croutons. Place the butter in a large frying pan, add the croutons, thyme and lemon zest. Cook until golden.
4. Remove and in the same pan, put 30 gr. butter. Cut the octopus on the bites and put it in the pan. Remove from the pan and fry the shrimp for 1 minute until done.
5. When the potatoes are boiled, remove the pan from the heat. On a thin stream add the cream/milk. Stir gently.
6. Serve soup in bowls and top each with 1 tbs. Octopus and 1-2 shrimp. Finish with 1-2 tablespoons of croutons and, garnish with some cayenne pepper and parsley.
7. Bon app!

• Servings : 6
• Ready in : 40 Minutes
• Course : Appetizers, Main courses
• Recipe Type : beef, Christmas Recipes, Soups
• Ingredient : Bay leaf, Butter, Celery sticks, Corn, Cream, Ground black pepper, Lemon zest, Milk, octopus, Olive oil, Onion, Potatoes, Salt, Shrimp, Thyme leaves, Vegetable broth, Whole-wheat bread crumbs