Title: Andouille and artichoke bisque soup
      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 Quartered artichokes - cut pcs 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
           
 
  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. Can substitute smoked spicy sausage for
  Andouille