Try this Andouille and Artichoke Bisque Soup recipe, or contribute your own.
Suggest a better descriptionMelt 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
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 490 | ||
Calories from Fat: 380 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 26.2g | 131 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 133.3mg | 41 % | |
Sodium 257.1mg | 9 % | |
Potassium 204.1mg | 5 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 12.7g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 490
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