Potato cheddar and ale soup

12 servings

Quantity Ingredient
1½ pint Carrots; peeled, diced
1½ pint Celery; trimmed, diced
3 ounces Butter;or margarine
3 quarts Russet Potatoes; peeled, diced
3 tablespoons Flour
1½ teaspoon Fennel seed
¾ teaspoon Black Pepper
3 quarts Chicken Stock;prepared
1½ cup Scottish Ale
1½ pint Milk
1½ pounds Cheddar Cheese; sharp shredded

Saute carrots and celery in butter until tender. Add potatoes, flour, fennel and pepper: saute 1-2 minutes. Add stock; cook 20-30 minutes until vegetables are tender and potatoes break up. Add ale and boil gently for 10 minutes. Add milk: heat thoroughly. ROmove from heat and cool to 180oF or lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 oz into bowl. Garnish with shredded cheese. Serve with bread.

From: Bert Grant,owner Grant's Brewery Pub Yakima Washington first published in "Restaurants & Institutions" Magazine Posted by: Rick Grunwald

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