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Potato Cheddar and Ale Soup Recipe

Serves 12

Ingredients:

  • 1 1/2 pint carrots, peeled, diced
  • 1 1/2 pint celery, trimmed, diced
  • 3 oz butter or margarine
  • 3 qt russet potatoes, peeled, diced
  • 3 tbsp flour
  • 1 1/2 tsp fennel seed
  • 3/4 tsp black pepper
  • 3 qt chicken stock, prepared
  • 1 1/2 cup scottish ale
  • 1 1/2 pint milk
  • 1 1/2 lb Cheddar cheese, sharp, shredded


Instructions:

1. Saute carrots and celery in butter until tender.
2. Add potatoes, flour, fennel and pepper: saute 1-2 minutes.
3. Add stock; cook 20-30 minutes until vegetables are tender and potatoes break up.
4. Add ale and boil gently for 10 minutes.
5. Add milk: heat thoroughly.
6. Remove from heat and cool to 180oF or lower.
7. Stir in Cheese.
8. Adjust seasoning with salt.
9. Portion 12 oz into bowl.
10. Garnish with shredded cheese.
11. Serve with bread.



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Main Ingredient:Vegetable / Potato
Dairy / Cheese
Course:First Course
Cuisine:American
Dish:Soup
Difficulty:Easy

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