🫙 From the Spice Rack
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
sideeasy
Ingredients8 items
Ingredients
- 11/2 pt carrots; peeled, diced
- 11/2 pt celery; trimmed, diced
- 3ozbutter;or margarine
- 3qt russet potatoes;
- 11/2 ts fennel seed
- 3/4tsp black pepper
- 3qt chicken stock;prepared
- 11/2 c scottish ale
Directions
- 1
1 1/2 pt Carrots
- 2
peeled, diced 1 1/2 pt Celery
- 3
trimmed, diced 3 oz Butter;or margarine 3 qt Russet Potatoes
- 4
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 Ch
- 5
sharp -shredded Saute carrots and celery in butter until tender
- 6
Add potatoes, flour, fennel and pepper: saute 1-2 minutes
- 7
Add stock
- 8
cook 20-30 minutes until vegetables are tender and potatoes break up