Andouille And Artichoke Bisque Soup

Recipe Ingredients

4 oz	113g	Butter
1 oz	28g	Red bell pepper - julienned (large)
1 oz	28g	Green bell pepper - julienned (large)
1 oz	28g	Yellow bell pepper - julienned (large)
1 oz	28g	Yellow onion - julienned (large)
1 can		Quartered artichokes - (16 oz) - each piece halved
1 lb	454g / 16oz	Andouille sausage - cut 1/4" dice
3 tablespoons	45ml	Flour
1 cup	237ml	Dry vermouth
1 cup	237ml	Chicken stock
1 cup	237ml	Half-and-half
2 cups	474ml	Heavy whipping cream
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Basil
1/2 tablespoon	7.5ml	Oregano
1 cup	146g / 5.1oz	Shredded jalapeño 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.

Source:
"Undocumented, but from the WWW"

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