Oyster and Plantation Soup
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Scan day: 03 March 2014 UTC
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Description: Made with chile peppers, plaintains, coconut milk, and heavy cream. From Chef Paul Prudhomme.
RecipeSource: Oyster And Plantation Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * OYSTER AND PLANTATION SOUP Recipe By : CHEF PAUL PRUDHOMME Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons salt 1 1/2 teaspoons garlic powder 1 1/2 teaspoons white pepper 1 teaspoon dried basil 1 teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon dried tarragon leaves 1 teaspoon dried ancho chile peppers 1/2 teaspoon dried thyme leaves 1 tablespoon all purpose flour 1 cup chicken stock 2 tablespoons butter 1 cup chopped onion 2 ripe plantains *see note 2 13 ounce cans unsweeteed cocnut milk 1 cup heavy cream 1 pint fresh shucked oysters -- in their liquor, -- liquid inside shell 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. - - - - - - - - - - - - - - - - - - NOTES : PLANTATION: A TROPICAL FRUIT LARGE THAN BUT VERY SIMILAR TO BANANAS, ARE GENERALLY COOKED BEFORE SERVING. WHETHER THEY ARE USED GREEN OR RIPE DEPEND UPON THE PARTICULAR RECIPE. MOST LATIN AMERICAN MARKETS KEEP A GOOD SUPPLY OF THE POPULAR FRUIT O
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