Cthulhu-Style Bloody Tentacle Soup
Ah, the delectable taste of bloody tentacle soup! Originally, this dish calls for freshly hatched chicks from Cthulhu eggs. But due to the conservation status of these endangered monster deities, and out of respect for our vegetarian Halloween enthusiasts, we've opted for a puff pastry alternative. This ensures you won't face the wrath of an enraged tentacle god during your meal.
Here's what you'll need:
- A vibrant red soup (for a tantalizing bloody effect). A freshly homemade tomato soup is the top pick.
- Ready-to-roll puff pastry (usually comes with baking paper).
- Extra baking paper (available for purchase or make your own).
- Black olives.
- Egg yolk.
Roll out the puff pastry. Use a sharp knife to fashion eight tentacle shapes and a head, resembling our puff pastry deity.
Ensure the head's diameter matches that of the bowl you'll serve the soup in.
Carefully carve out the tentacles.
They should be long enough to sprawl from the soup's center to the edge of the bowl.
Slice an olive in half and position the cut side (with the hole) as an eye on the head. Repeat with another olive half for the second eye.
Repeat with another olive half for the second eye.
To achieve a glossy, golden finish on the puff pastry, brush it lightly with egg yolk mixed with a dash of water.
When ready to serve, place the soup bowl on a large plate. Pour in the soup. Arrange the tentacles in a radial pattern, with the broader end submerged in the soup and the pointed ends gracefully draped over the bowl's edge onto the plate.
The head should be baked separately and placed on just before serving
Enjoy your meal, and may Cthulhu be with you!"