Andouille And Artichoke Bisque Soup Recipe
Servings: 10
Ingredients
- 4 ounce butter
- 1 lrg red bell pepper julienned
- 1 lrg green bell pepper julienned
- 1 lrg yellow bell pepper julienned
- 1 lrg yellow onion julienned
- 1 can quartered artichokes - (16 ounce) each piece halved
- 1 lb andouille sausage cut 1/4" dice
- 3 Tbsp. flour
- 1 c. dry vermouth
- 1 c. chicken stock
- 1 c. half-and-half
- 2 c. heavy whipping cream
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly-grnd black pepper
- 1 Tbsp. basil
- 1/2 Tbsp. oregano
- 1 c. shredded jalapeno cheese Salt to taste
Directions
- Heat butter, saute/fry vegetables and andouille sausage till vegetables are tender and sausage lightly browned. Add in flour, cook 5 to 8 min till blond roux forms. Add in vermouth. Add in warm chicken stock, half-and-half and heavy cream. Add in herbs and seasonings. Cook till thickened. Adjust seasonings to taste.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 10 servings | |
| Calories 382 | |
| Calories from Fat 313 | 82% |
| Total Fat 35.27g | 44% |
| Saturated Fat 18.24g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 458mg | 19% |
| Potassium 310mg | 9% |
| Total Carbs 8.26g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.6g | 1% |
| Protein 8.96g | 14% |
