Andouille and Artichoke Bisque

Course : Bisques
Serves: 10
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

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 / 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


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Bisques Recipes