Andouille and Artichoke Bisque Soup

10 Servings

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Andouille and Artichoke Bisque Soup Ingredients

4 oz Butter	3 tb Flour
1 lg Bell pepper (red) --	1 c Dry vermouth
Julienned	1 c Chicken stock
1 lg Bell pepper (green) --	1 c Half and half
Julienned	2 c Heavy whipping cream
1 lg Bell pepper (yellow) --	1/4 ts Cayenne pepper
Julienned	1/4 ts Black pepper
1 lg Yellow onion -- julienned	1 tb Basil
16 oz Can	1/2 tb Oregano
Pc in 1/2	1 c Jalapeno cheese -- shredded
1 lb Andouille sausage -- 1/4	Salt to taste
Inch diced	Quartered artichokes -- cut

Instructions for Andouille and Artichoke Bisque Soup

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 Broussards Catering.. Can substitute smoked spicy sausage for Andouille Recipe By : Rhonda Guilbeaux From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: PorkCuisine: Uncategorized