Recipe - Andouille And Artichoke Bisque Soup

4 ounce 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 ounce Can
Pc in 1/2
1 pound Andouille sausage 1/4
Inch minced
3 tablespoon Flour
1 cup Dry vermouth
1 cup Chicken stock
1 cup Half and half
2 cup Heavy whipping cream
One fourth teaspoon Cayenne pepper
One fourth teaspoon Black pepper
1 tablespoon Basil
One half tablespoon Oregano
1 cup 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 58 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