Title: Andouille and Artichoke Bisque Soup
Categories: Pork & ham, Soups & ste
Yield: 10 Servings

4 oz Butter
1 lg Bell pepper (red) --
Julienned
1 lg Bell pepper (green) --
Julienned
1 lg Bell pepper (yellow) --
Julienned
1 lg Yellow onion -- julienned
16 oz Can
Pc in 1/2
1 lb Andouille sausage -- 1/4
Inch diced
3 tb Flour
1 c Dry vermouth
1 c Chicken stock
1 c Half and half
2 c Heavy whipping cream
1/4 ts Cayenne pepper
1/4 ts Black pepper
1 tb Basil
1/2 tb Oregano
1 c Jalapeno cheese -- shredded
Salt to taste
Quartered artichokes -- cut

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 & half and
heavy cream. Add herbs and seasonings. Cook until thickened. Adjust
seasonings to taste Source: Brit Shockely of Broussard's Catering.. Can
substitute smoked spicy sausage for Andouille

Recipe By : Rhonda Guilbeaux

From: Ladies Home Journal- August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip