Andouille And Artichoke Bisque Soup Recipe - Cooking Index
Andouille And Artichoke Bisque Soup Recipe - Cooking Index
| 4 oz | Butter | |
| 1 oz | Red bell pepper - julienned (large) | |
| 1 oz | Green bell pepper - julienned (large) | |
| 1 oz | Yellow bell pepper - julienned (large) | |
| 1 oz | Yellow onion - julienned (large) | |
| 1 x | Quartered artichokes - (16 oz) - each piece halved | |
| 1 lb | Andouille sausage - cut 1/4" dice | |
| 3 tablespoons | Flour | |
| 1 cup | Dry vermouth | |
| 1 cup | Chicken stock | |
| 1 cup | Half-and-half | |
| 2 cups | Heavy whipping cream | |
| 1/4 teaspoon | Cayenne pepper | |
| 1/4 teaspoon | Freshly-ground black pepper | |
| 1 tablespoon | Basil | |
| 1/2 tablespoon | Oregano | |
| 1 cup | Shredded jalapeño cheese | |
| Salt - to taste |
Melt butter, saute vegetables and andouille sausage until vegetables are tender and sausage lightly browned. Add flour, cook 5 to 8 minutes until blond roux forms. Add vermouth. Add hot chicken stock, half-and-half and heavy cream. Add herbs and seasonings. Cook until thickened. Adjust seasonings to taste.
This recipe yields 10 servings.
Source:
Undocumented, but from the WWW
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