---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Cheddar And Ale Soup
 Categories: Soups
      Yield: 12 Servings
 
  1 1/2 pt Carrots; peeled, diced
  1 1/2 pt Celery; trimmed, diced
      3 oz Butter
      3 qt Russet potatoes;
           - peeled, diced
      3 tb Flour
  1 1/2 ts Fennel seed
    3/4 ts Black pepper
      3 qt Prepared chicken stock
  1 1/2 c  Scottish ale
  1 1/2 pt Milk
  1 1/2 lb Sharp cheddar cheese;
           - shredded
 
  Saute carrots and celery in butter until tender. Add potatoes,
  flour, fennel, and pepper: saute 1-2 minutes. Add stock; cook 20 to
  30 minutes until vegetables are tender and potatoes break up. Add
  ale and boil gently for 10 minutes. Add milk: heat thoroughly.
  Remove from heat and cool to 180°F or lower. Stir in cheese. Adjust
  seasoning with salt. Portion 12 oz into bowl. Garnish with shredded
  cheese. Serve with bread.
  
  Recipe by Bert Grant, owner Grant's Brewery Pub, Yakima, WA

  Recipe FROM: Restaurants & Institutions Magazine
  
  Posted by: Rick Grunwald
 
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