Potato cheddar & ale soup
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Potato cheddar & ale soup
  Potato    Soups  
Last updated 6/12/2012 1:18:50 AM. Recipe ID 49880. Report a problem with this recipe.
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      Title: Potato cheddar & ale soup
 Categories: Soups
      Yield: 12 Servings
  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
  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

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Recipe ID 49880 (Apr 03, 2005)

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