Andouille and artichoke bisque soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Butter |
| 1 | large | Bell pepper (red) -- |
| Julienned | ||
| 1 | large | Bell pepper (green) -- |
| Julienned | ||
| 1 | large | Bell pepper (yellow) -- |
| Julienned | ||
| 1 | large | Yellow onion -- julienned |
| 16 | ounces | Can |
| Pc in 1/2 | ||
| 1 | pounds | Andouille sausage -- 1/4 |
| Inch diced | ||
| 3 | tablespoons | Flour |
| 1 | cup | Dry vermouth |
| 1 | cup | Chicken stock |
| 1 | cup | Half and half |
| 2 | cups | Heavy whipping cream |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Black pepper |
| 1 | tablespoon | Basil |
| ½ | tablespoon | Oregano |
| 1 | cup | Jalapeno cheese -- shredded |
| Salt to taste | ||
| Quartered artichokes -- cut | ||
Directions
Melt butter, saute vegetables and andouille sausage until vegetables are tender and sausage lightly browned. Add flour, cook 5-8 minutes until blond roux forms. Add vermouth. Add hot chicken stock, half & half and heavy cream. Add herbs and seasonings. Cook until thickened. Adjust seasonings to taste Source: Brit Shockely of Broussard's Catering.. Can substitute smoked spicy sausage for Andouille Recipe By : Rhonda Guilbeaux From: Ladies Home Journal- August 1991 File