A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minIngredients
Directions
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.
Purée the soup in a blender or food processor.
Return the puréed soup to a large saucepan and gradually stir into stock.
Season with salt and pepper to taste.
Add the cream just before serving.
This soup can be served either hot or cold. For some reason, it always seems to taste better hot.
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