Cooking with beer - 40 recipes for cooking with ale

Saute carrots and celery in butter until tender.

Add potatoes, flour, fennel and pepper and saute for 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.

Remove from heat and cool. Stir in cheese.

Adjust seasoning with salt. Serve12 oz into bowl. Garnish with shredded cheese. Serve with bread.

Information

Makes 12 servings

Ingredients

1 1/2 pt carrots; peeled, diced
1 1/2 pt celery; trimmed, diced
3 oz butter or margarine
3 quart russet potatoes -peeled, diced
3 tablespoons flour
1 1/2 teaspoons fennel seed
3/4 teaspoons black pepper
3 quarts chicken stock – prepared
1 1/2 cups Scottish ale
1 1/2 pint milk
1 1/2 lb cheddar cheese; sharp - grated

* a quart = 2 pints