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Receta Andouille And Artichoke Bisque Soup
by Global Cookbook

Andouille And Artichoke Bisque Soup
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  Raciónes: 10

Ingredientes

  • 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

Direcciones

  1. 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.
  2. This recipe yields 10 servings.