Potato Cheddar And Ale Soup Recipe

Step 1

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 oz into bowl. Garnish with shredded cheese. Serve with bread.

From: Bert Grant,owner Grant's Brewery Pub Yakima Washington first published in "Restaurants & Institutions" Magazine

Posted by: Rick Grunwald

Things You'll Need

  • 1 1/2pt Carrots; peeled, diced
  • 1 1/2pt Celery; trimmed, diced
  • 3oz Butter;or margarine
  • 3qt Russet Potatoes;
  • -peeled, diced
  • 3tb Flour
  • 1 1/2ts Fennel seed
  • 3/4ts Black Pepper
  • 3qt Chicken Stock;prepared
  • 1 1/2c Scottish Ale
  • 1 1/2pt Milk
  • 1 1/2lb Cheddar Cheese; sharp
  • -shredded

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