Ingredients
- 1 1/2 scottish ale
- 1,800 gr russet potatoes
- 2,800 ml chicken stock
- 700 ml milk
- 375 gr carrots
- 325 gr cheddar cheese
- 300 gr celery
- 80 gr butter
- 24 gr flour
- 3 gr fennel seed
- 2 gr 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 dozen oz into bowl. Garnish with shredded cheese. Serve with bread.
