Partan Bree

Serves 4-6

Cooked crab - 1, cleaned, (approximately 225g (8 oz) meat)
Rice – 50 g (2 oz)
Milk - 450 ml (¾ pint)
Fish stock - 300 ml (½ pint)
Salt and freshly ground pepper
Anchovy essence - ½ tsp
Single cream - 150 ml (5 fl oz)
Fresh parsley - chopped, to garnish

METHOD

Remove all the meat from the crab, keeping the brown and white meat separate.

Cook the rice in milk until soft. Place in a liquidiser with the brown meat and process until smooth. Return to the pan and stir in the stock, essence and seasoning and bring back to the boil.

Add the white crab meat and heat through. Gradually stir in the cream, do not allow the soup to boil. Serve garnished with parsley.

Return To Scottish Recipes