Andouille and Artichoke Bisque Soup
| Yield: | 10 Servings |
| Categories: | Pork, Soups |
| 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 |
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