Potato Cheddar And Ale Soup

Serves:

Ingredients:

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
-shredded

Method:

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.