Oyster & Plantation Soup

Directions

Combine the seasoning mix ingredients in small bowl.

Dissolve the flour in 2 tablespoons of the stock.

Melt butter in a heavy 5 quart pot over high heat.

When it sizzles, add the onions and plantations and cook, stirring constantly, until the onions begin to brown and the plantains are tender, about 8 minutes.

Add the remaining stock and deglaze the pot (that’s just a fancy professional chef’s term for scraping and using the liquid to loosen the brown bits.)

Add the seasoning mix, flour-stock mixture, and coconut milk.

Stir well, then stir in the heavy cream.

Bring just to a boil, stirring constantly, and add the oysters and their liquor.

Return to a gently boil, reduce the heat to medium, and cook, stirring occasionally, just untilt he oysters are heated through about 3 minutes. Remove fromt he heat and serve.