Ingredients
- 1 1/2 scottish ale
- 3 qt russet potatoes
- 3 qt chicken stock
- 1 1/2 pt milk
- 1 1/2 pt carrots
- 1 1/2 lb cheddar cheese
- 1 1/2 pt celery
- 3 oz butter
- 3 tb flour
- 1 1/2 ts fennel seed
- 3/4 ts black pepper
-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.
