Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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