Partan bree (crab soup)
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Partan bree (crab soup)
  Crab    Soups    Seafood  
Last updated 6/12/2012 12:47:47 AM. Recipe ID 8643. Report a problem with this recipe.
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      Title: Partan bree (crab soup)
 Categories: Soups, Seafood
      Yield: 1 Servings
      3 c  Milk
      1 c  Rice; uncooked
      3    Anchovy fillets
    1/2 lb Crabmeat, fresh; cooked
           -can substitute frozen or
      3 c  Chicken stock
           -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

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Recipe ID 8643 (Apr 03, 2005)

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