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Wylie Dufresne’s Avocado and Pea Soup



1 octopus
1 tbl Togarashi spice
Grapeseed oil
Half a head of garlic
1 bay leaf
1 tbl salt

2/3 cup frozen English peas
2/3 cup medium-ripe Haas avocado, roughly chopped
2/3 cup vegetable stock, (we recommend Pacific Natural Foods Organic Vegetable Broth)
2 cups ice water
1 ¼ tbls lemon juice
Salt, to taste

Two romaine ribs (thinly sliced), lightly dressed with olive oil.
8 pistachios
2 oz. pistachio oil
3-4 leaves of peppermint, chiffonade
2-3 octopus tentacles



Remove the beak and the head from octopus.

Place octopus in a medium sized pot with high sides.

Rub Togarashi and salt over octopus.

Add bay leaf and garlic.

Cover with grapeseed oil by 1-2 inches.

Cook slowly at about 150°F (or just below a simmer) for 2 hours, or until tender.

Once cooked, gently remove garlic and bay leaf from oil and discard.

Allow octopus to cool in oil, over ice.

Octopus can be stoned like this for several days until needed.


Combine all and blend in a blender.

Pass through a sieve/chinois.

Adjust seasoning if necessary and chill at least 2-3 hours prior to serving.


Place a grill pan over medium heat.

Once hot, grill the tentacles until heated through, rotating often.

Slice tentacles and place inside a medium sized bowl.

Add romaine stems and pistachio oil.

Place 6 oz. of soup in each of four bowls.

Arrange garnish in a small pile at 12 o'clock.

Grate pistachio nuts over octopus and drizzle soup with a few drops of pistachio oil.