Potato Cheddar & Ale Soup Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 pint: Carrots, peeled, diced
1 1/2 pint: Celery, trimmed, diced
3 ounce: Butter, or margarine
3 quart: Russet Potatoes, peeled, diced
3 tbsp: Flour,
1 1/2 tsp: Fennel seed,
3/4 tsp: Black Pepper,
3 quart: Chicken Stock, prepared
1 1/2 cup: Scottish Ale,
1 1/2 pint: Milk,
1 1/2 lbs: Cheddar Cheese, sharp shredded
Directions:
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 Grants Brewery Pub Yakima Washington
first published in "Restaurants & Institutions" Magazine
Posted by: Rick Grunwald
Source from luhu.jp
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 Grants Brewery Pub Yakima Washington
first published in "Restaurants & Institutions" Magazine
Posted by: Rick Grunwald
Source from luhu.jp
Tags
Soups