Andouille and Artichoke Bisque

Course : Bisques
Serves: 10
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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 / Directions:

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

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