Partan Bree (Crab Soup)

Recipe Ingredients

3 cups	711ml	Milk
1 cup	160g / 5.6oz	Rice - uncooked
3		Anchovy fillets
1/2 lb	227g / 8oz	Crabmeat - fresh, cooked
		Substitute frozen or - canned
3 cups	711ml	Chicken stock - salt
		Ground black pepper
1 cup	237ml	Heavy cream

Recipe Instructions

"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.

Serve hot.

Source:
Unknown Cooking Magazine

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