Oyster and Plantation Soup Recipe

Name: Oyster and Plantation Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons salt; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons white pepper; 1 teaspoon basil dried; 1 teaspoon cayenne pepper; 1 teaspoon onion powder; 1 teaspoon tarragon leaves dried; 1 teaspoon ancho chilies; 1/2 teaspoon thyme dried; 1 tablespoon flour, all-purpose; 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

Servings: persons

2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 teaspoon basil dried
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon tarragon leaves dried
1 teaspoon ancho chilies
1/2 teaspoon thyme dried
1 tablespoon flour, all-purpose
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

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 plantations 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 (that's just a fancy professional chef's term for scraping and using the liquid to loosen the brown bits.)
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 untilt he oysters are heated through about 3 minutes.
10
Remove fromt he heat and serve.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons salt, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons white pepper, 1 teaspoon basil dried, and more.

Yes, Oyster and Plantation Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster and Plantation Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions