Andouille and artichoke bisque soup

Yield: 10 Servings

Measure Ingredient
4 ounces Butter
1 large Bell pepper (red) --
\N \N Julienned
1 large Bell pepper (green) --
\N \N Julienned
1 large Bell pepper (yellow) --
\N \N Julienned
1 large Yellow onion -- julienned
16 ounces Can
\N \N Pc in 1/2
1 pounds Andouille sausage -- 1/4
\N \N 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
\N \N Salt to taste
\N \N Quartered artichokes -- cut

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

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