Oyster & Plantation Soup
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
salt
|
|
| 1 ½ | teaspoons |
garlic powder
|
|
| 1 ½ | teaspoons |
white pepper
|
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
onion powder
|
|
| 1 | teaspoon |
tarragon leaves
dried |
|
| 1 | teaspoon |
ancho chilies
|
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | cup |
chicken broth
|
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
onions
chopped |
|
| 2 | each |
plantains
ripe |
* |
| 26 | ounce |
coconut milk
unsweetened |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | pint |
oysters
fresh shucked, in their liquor,, liquid inside shell |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
salt
|
|
| 7.5 | ml |
garlic powder
|
|
| 7.5 | ml |
white pepper
|
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
onion powder
|
|
| 5 | ml |
tarragon leaves
dried |
|
| 5 | ml |
ancho chilies
|
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 15 | ml |
all-purpose flour
|
|
| 237 | ml |
chicken broth
|
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
onions
chopped |
|
| 2 | each |
plantains
ripe |
* |
| 751.4 | ml/g |
coconut milk
unsweetened |
|
| 237 | ml |
heavy whipping cream
|
|
| 473 | ml |
oysters
fresh shucked, in their liquor,, liquid inside shell |
*
|
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.
