Oyster And Plantation Soup

* 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.

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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 ON HAND.