Andouille And Artichoke Bisque Soup Recipe - Cooking Index

Ingredients

• 4 oz 113g Butter
• 1 oz 28g Red bell pepper - julienned (large)
• 1 oz 28g Green bell pepper - julienned (large)
• 1 oz 28g Yellow bell pepper - julienned (large)
• 1 oz 28g Yellow onion - julienned (large)
• 1 can Quartered artichokes - (16 oz) - each piece halved
• 1 lb 454g / 16oz Andouille sausage - cut 1/4" dice
• 3 tablespoons 45ml Flour
• 1 cup 237ml Dry vermouth
• 1 cup 237ml Chicken stock
• 1 cup 237ml Half-and-half
• 2 cups 474ml Heavy whipping cream
• 1/4 teaspoon 1.3ml Cayenne pepper
• 1/4 teaspoon 1.3ml Freshly-ground black pepper
• 1 tablespoon 15ml Basil
• 1/2 tablespoon 7.5ml Oregano
• 1 cup 146g / 5.1oz Shredded jalapeño cheese
• Salt - to taste