---------- Recipe via Meal-Master (tm) v8.02
  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
   Posted by: Rick Grunwald