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
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