Today's soup is homemade cheese and vegetable chowder -- a thick, creamy, buttery chowder loaded with carrots, potatoes, leeks, onions, green beans, and fennel, seasoned with thyme and bay leaves, and covered with melted extra-sharp, mature, organic cheddar. Served with a chunky slice of organic, malty-rye bread.
Recommended beverage: Williams Red ruby malt ale.
Veg and cheese for soup: 6 pounds
Loaf of organic malted rye bread: 2.89
Bottle of Williams Red: 2.19
Eating better in your own kitchen than any restaurant in town: priceless!