Cream of Spinach Soup with Grilled Octopus

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Cream of Spinach Soup:

About 3 1/2 cups chicken broth

2 to 3 stalks celery, roughly chopped

2 carrots, peeled and roughly chopped

1 to 2 medium white potatoes, peeled and roughly cubed 

1 shallot, roughly chopped

1 clove garlic, roughly chopped

1/2 green bell pepper, roughly chopped

2 cups fresh spinach

1/4 to 1/2 cup heavy cream 

Fresh dill, as needed, optional

Salt

Pinch white pepper 

Spinach and Red Pepper Saute:

1 tablespoon olive oil

2 cups fresh spinach, roughly chopped 

1 red bell pepper, finely diced 

1 shallot, thinly sliced 

Salt and freshly ground black pepper

Red chile flakes, as needed, optional

Grilled Octopus:

6 to 8 raw octopus tentacles

2 to 3 tablespoons good olive oil 

Juice of 1/2 lemon 

Finely chopped fresh dill or other fresh herbs, as needed

Red chile flakes, as needed

Salt and freshly ground black pepper 

Salt and freshly ground black pepper