Halloween recipe: Cthulhu style bloody tentacle soup
Hmmm ... delicious. Who doesn't like bloody tentacle soup?
As you know, the original recipe is prepared with freshly hatched chicks from Cthulhu eggs.
However, since these are on the list of endangered monster deities and of course out of consideration for our vegetarian Halloween friends, there is the practical puff pastry variant at this point.
Also has the advantage that you do not run the risk of being torn apart by a giant, angry tentacle god mother while still eating.
For this you need the following ingredients:
- A soup. Because of the beautiful red color, Maitre de Massacre recommends a fruity tomato soup or something similar. Of course, this tastes best freshly homemade.
- Puff pastry (you can easily buy it ready to roll out incl. baking paper).
- Baking paper to buy. You can also make it yourself)
- black olives
- egg(yellow)
Roll out the puff pastry and cut with a
sharp knife to cut out eight nice long and pointed tentacles and the head of the puff pastry deity.
The head should be about the same size as the bowl in which the in which the soup will be served later.
Carefully cut the tentacles from the dough
The tentacles should reach aud the soup to the edge of the plate.
Cut an olive in half with the knife and place the side with the hole as an eye on the head.
Repeat the process with a second olive for the other eye.
So that the puff pastry is nice and golden brown when baking brush it with a brush (or a spoon) with egg yolk, which you have spoon) with egg yolk, which you have diluted with a little water.
Place the soup bowl on a large plate, fill the soup into the bowl and arrange the tentacle arms in a circular pattern, with the thick end draped over the soup
and the tapered ends snaking over the rim of the bowl onto the plate.
Bowl edge onto the plate.
Caution.
Do not put the head on. It is baked separately!
Now it is good appetite and Cthulhu be with you!