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Oyster and Plantains Soup Recipe
Serves 6 Ingredients: 2 tsp salt
1 1/2 tsp garlic powder
1 1/2 tsp white pepper
1 tsp dried basil
1 tsp cayenne pepper
1 tsp onion powder
1 tsp dried tarragon leaves
1 tsp dried ancho chile peppers
1/2 tsp dried thyme leaves
1 tbsp all purpose flour
1 cup chicken stock
2 tbsp butter
1 cup chopped onion
2 ripe plantains (generally cooked before serving)
2 13-oz cans unsweeteed coconut milk
1 cup heavy cream
1 pint fresh shucked oysters, in their liquor, liquid inside shell
Instructions: 1. Combine the seasoning mix ingredients in small bowl.
2. Dissolve the flour in 2 tablespoons of the stock.
3. Melt butter in a heavy 5-quart pot over high heat.
4. When it sizzles, add the onions and plantains and cook, stirring constantly, until the onions begin to brown and the plantains are tender, about 8 minutes.
5. Add the remaining stock and deglaze the pot.
6. Add the seasoning mix, flour-stock mixture, and coconut milk.
7. Stir well, then stir in the heavy cream.
8. Bring just to a boil, stirring constantly, and add the oysters and their liquor.
9. Return to a gently boil, reduce the heat to medium, and cook, stirring occasionally, just until the oysters are heated through, about 3 minutes.
10. Remove from the heat and serve.
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