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.
From: Bert Grant, owner Grant's Brewery Pub Yakima Washington
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