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Andouille And Artichoke Bisque Soup

Courses: Soup
Serves: 10 people

Recipe Ingredients

4 oz 113gButter
1 oz 28gRed bell pepper - julienned (large)
1 oz 28gGreen bell pepper - julienned (large)
1 oz 28gYellow bell pepper - julienned (large)
1 oz 28gYellow onion - julienned (large)
1 can  Quartered artichokes - (16 oz) - each piece halved
1 lb 454g / 16ozAndouille sausage - cut 1/4" dice
3 tablespoons 45mlFlour
1 cup 237mlDry vermouth
1 cup 237mlChicken stock
1 cup 237mlHalf-and-half
2 cups 474mlHeavy whipping cream
1/4 teaspoon 1.3mlCayenne pepper
1/4 teaspoon 1.3mlFreshly-ground black pepper
1 tablespoon 15mlBasil
1/2 tablespoon 7.5mlOregano
1 cup 146g / 5.1ozShredded jalapeņo cheese
  Salt - to taste

Recipe Instructions

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.

"Undocumented, but from the WWW"


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