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.