PARTAN BREE (CRAB SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Milk
1 c Rice — uncooked
3 Anchovy fillets
1/2 lb Crabmeat, fresh — cooked
-can substitute frozen or
-canned
3 c Chicken stock
-Salt
-freshly ground black pepper
1 c Heavy cream

" A delicious, thick, creamy, crab soup from Scotland.
Partan is the Gaelic word for crab and bree from
brigh, which means broth.
Bring the milk almost to the boiling point in a
heavy-bottomed saucepan. Add the rice and anchovy
fillets. Simmer until the rice is well done. Remove
from heat and add the crabmeat.
Puree the soup in a blender or food processor.
Return the pureed soup to a large saucepan and
gradually stir into hr stock. Season with salt and
pepper to taste. Add the cream just before serving.
N.B. This soup can be served either hot or cold. For
some reasons, it always seems to taste better hot.
SERVES: 4-6

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]