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Andouille and Artichoke Bisque Soup recipe
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To make Andouille and Artichoke Bisque Soup you will need
Ingredients
| 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 | pound | 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 | | 1/4 | teaspoons | Cayenne pepper | | 1/4 | teaspoons | Black pepper | | 1 | tablespoon | Basil | | 1/2 | tablespoons | Oregano | | 1 | cup | Jalapeno cheese -- shredded | | | Salt to taste | | | Quartered artichokes -- cut |
Instructions
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
Enjoy your Andouille and Artichoke Bisque Soup
How much is in a cup?
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Sat 12 Jul 2008
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