Partan bree (crab soup)

1 servings

Ingredients

Quantity Ingredient
3 cups Milk
1 cup Rice; uncooked
3 Anchovy fillets
½ pounds Crabmeat, fresh; cooked can substitute frozen or canned
3 cups Chicken stock Salt freshly ground black pepper
1 cup Heavy cream

Directions

" 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

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