Andouille and Artichoke Bisque |
 |
| Course : |
Bisques |
| From: |
HungryMonster.com |
| Serves: |
10 |
|
| |
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 |
quartered artichokes -- cut each piece 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 |
teaspoon |
cayenne pepper |
| 1/4 |
teaspoon |
black pepper |
| 1 |
tablespoons |
basil |
| 1/2 |
tablespoons |
oregano |
| 1 |
cup |
jalapeno cheese -- shredded |
| 1/2 |
teaspoon |
salt to taste |
|
| |
Preparation:
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 and half and heavy cream. Add herbs and seasonings. Cook until thickened. Adjust seasonings to taste |
| |
Nutritional Information:
375 Calories (kcal); 33g Total Fat; (83% calories from fat); 5g Protein; 10g Carbohydrate; 111mg Cholesterol; 517mg Sodium |