Instructions: 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 180F or lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 oz into bowl.

Garnish with shredded cheese. Serve with bread.

first published in "Restaurants & Institutions" Magazine

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.