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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/2 pints carrots, peeled and diced
1-1/2 pints celery, trimmed and diced
3 oz. butter
3 qt. russet potatoes, peeled and sliced
3 tbsp. flour
1-1/2 tsp. fennel seed
3/4 tsp. black pepper
3 qt. chicken stock
1-1/2 cups Scottish ale
1-1/2 pints milk
1-1/2 lb. sharp Cheddar cheese, shredded
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Directions:
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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. Remove from heat and cool to 180°F or lower. Stir in cheese. Adjust seasoning with salt. Portion 12 oz. into bowl. Garnish with shredded cheese. Serve with bread.
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Comments from Anonymous
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From: Bert Grant, owner Grant's Brewery Pub Yakima Washington
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