Potato Cheddar And Ale Soup

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 ; sharp

-shredded 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 . 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 Posted by: Rick Grunwald