Andouille and Artichoke Bisque Soup

Title:
Andouille and Artichoke Bisque Soup

Yield:
10 Servings

Categories:
Pork,
Soups




Ingredients:





     4 oz Butter


     1 lg Bell pepper (red) --


          Julienned


     1 lg Bell pepper (green) --


          Julienned


     1 lg Bell pepper (yellow) --


          Julienned


     1 lg Yellow onion -- julienned


    16 oz Can


          Pc in 1/2


     1 lb Andouille sausage -- 1/4


          Inch diced


     3 tb Flour


     1 c  Dry vermouth


     1 c  Chicken stock


     1 c  Half and half


     2 c  Heavy whipping cream


   1/4 ts Cayenne pepper


   1/4 ts Black pepper


     1 tb Basil


   1/2 tb Oregano


     1 c  Jalapeno cheese -- shredded


          Salt to taste


          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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip