Andouille And Artichoke Bisque Soup Recipe

• 4 ounce butter
• 1 lrg red bell pepper julienned
• 1 lrg green bell pepper julienned
• 1 lrg yellow bell pepper julienned
• 1 lrg yellow onion julienned
• 1 can quartered artichokes - (16 ounce) each piece halved
• 1 lb andouille sausage cut 1/4" dice
• 3 Tbsp. flour
• 1 c. dry vermouth
• 1 c. chicken stock
• 1 c. half-and-half
• 2 c. heavy whipping cream
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly-grnd black pepper
• 1 Tbsp. basil
• 1/2 Tbsp. oregano
• 1 c. shredded jalapeno cheese Salt to taste

1. Heat butter, saute/fry vegetables and andouille sausage till vegetables are tender and sausage lightly browned.
2. Add in flour, cook 5 to 8 min till blond roux forms.
3. Add in vermouth.
4. Add in warm chicken stock, half-and-half and heavy cream.
5. Add in herbs and seasonings.
6. Cook till thickened.
7. Adjust seasonings to taste.
8. This recipe yields 10 servings.

butter, red bell pepper, green bell pepper, pepper, onion, andouille sausage, flour, chicken stock, heavy whipping cream, cayenne pepper, black pepper, basil, oregano, jalapeno cheese salt

Taken from cookeatshare.com/recipes/andouille-and-artichoke-bisque-soup-65133 (may not work)