Potato Cheddar and Ale Soup
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Ingredients
| 1-1/2 pint | carrots, peeled and diced | | 1-1/2 pint | 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 cup | Scottish ale | | 1-1/2 pint | milk | | 1-1/2 lb. | sharp Cheddar cheese, shredded |
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Instructions
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.
Author's Comments
From: Bert Grant, owner Grant's Brewery Pub Yakima Washington
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