Broccoli Cheese & Andouille Soup from Louisiana Bayou Bistro

Tuesday, December 21, 2004


32 oz. Broccoli (16 oz. finely chopped -- mostly stems & 16 oz Broccoli heads whole)
16 oz. Cup Onions (finely diced)
1 quart Heavy Cream
16 oz. Chopped Andouille
1/2 Stick of Butter
12 oz. Cheddar Cheese Sauce
1 Tbsp. Chicken Base
Salt to Taste
Black Pepper to Taste
Garlic Powder to Taste
Basil to Taste
Bayou Seasoning to Taste


  • Sautee down onions and Andouille in butter about 10 minutes on high heat.
  • Add 16 oz. of chopped broccoli stems to mixture and 32 oz. of water. Bring to a boil.
  • Boil for about 5 minutes; add 16 oz. of broccoli heads.
  • Add cheese sauce. Stir into soup until it is fully mixed in. Bring to a boil and check the seasoning.
  • Add a quart of heavy cream and bring to a boil.
  • If soup is not thick enough. Add instant potatoes to reach correct thickness.