In the eighteenth century, cream soups played a very important role in menus, so much so in fact that they were served before every important dish. There were various accompaniments to the cream soups, from crostini to meatballs of different kinds. In this recipe, the cream soup is enriched with the accompanying flavours of both the sea and the country, all of which is left slightly crunchy.
Brown the celery in a little oil in a saucepan and then add the garden orache, flour and stock. Cook thoroughly on a high flame, then season with salt and pepper and reduce the ingredients to a pulp using a hand blender. In another saucepan, brown the onion in oil and then add the pumpkin, flour and stock. Boil and reduce the ingredients to a fine pulp using a hand blender, season with salt and pepper. Cook the pasta according to the instructions on the packet. In a wide-bottomed pan, brown the shallot, then add the lentils, having soaked them previously, and leave to cook for a few minutes. Add the octopus and pour on some stock, leave to cook and add the king prawns only towards the end of the cooking time. Season with salt and pepper, add the pasta and sauté everything in the pan. Flavour with the aromatic herbs and the spices. Spoon alternate creams while still hot into the bowls and pour the pasta over the top as a garnish.