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Potato Cheddar And Ale Soup
Yields: 12 serving(s)
Ingredients
- 1 1/2 pint(s) carrots; peeled, diced
- 1 1/2 pint(s) celery; trimmed, diced
- 3 ounce(s) butter;or margarine
- 3 quart russet potatoes; peeled, diced
- 3 tablespoon(s) flour
- 1 1/2 teaspoon(s) fennel seed
- 3/4 teaspoon(s) black pepper
- 3 quart chicken stock;prepared
- 1 1/2 cup(s) scottish ale
- 1 1/2 pint(s) milk
- 1 1/2 pound(s) cheddar cheese; sharp shredded
Directions
- 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 ounces into bowl.
- Garnish with shredded cheese.
- Serve with bread.
- First published in “restaurants & institutions” magazine.
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