Bisques recipes

Andouille and Artichoke Bisque

Course : Bisques
Serves: 10

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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

Andouille and Artichoke Bisque

Ingredients:

Preparation / Directions:

Nutritional Information:

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