Recipe: Potato, Cheddar, and Ale Soup

POTATO, CHEDDAR, AND ALE SOUP

1 1/2 pints diced peeled carrots
1 1/2 pints diced trimmed celery
3 oz butter or margarine
3 quarts russet potatoes, peeled, diced
3 tbsp flour
1 1/2 tsp fennel seed
3/4 tsp black pepper
3 quarts chicken stock
1 1/2 cups Scottish ale
1 1/2 pints milk
1 1/2 lb sharp cheddar cheese, shredded (set aside some for garnish)

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 degrees F or lower.

Stir in cheese. Adjust seasoning with salt.

Portion 12 oz into bowls. Garnish with shredded cheese. Serve with bread.

Servings: 12
From: Bert Grant, owner Grant's Brewery Pub Yakima Washington
Adapted from source: Restaurants and Institutions Magazine