*  Exported from  MasterCook  *

                    Andouille & Artichoke Bisque Soup

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      oz. can       quartered artichokes -- cut ea. pc
     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      tablespoon    basil
     1/2  tablespoon    oregano
   1      cup           jalapeno cheese -- shredded
                        salt to taste

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

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