Partan Bree Recipe
Partan Bree is a very easy to prepare delicious appetizer. Enjoy this amazingly delicious Partan Bree; I am sure you would love to share your experience with me.
Ingredients
1 medium cooked crab
75 g/3 oz long grain rice
600 ml/1 pint fish stock or water and 1/2 fish stock cube
600 ml/1 pint milk
1/4 teaspoon anchovy essence
Salt and freshly ground black pepper
150 ml/1/4 pint single cream
To garnish:
Fried or baked croutons
Chopped parsley
Directions
This soup is famous in Scotland and it has all the good flavour of really fresh crabmeat.
You could use canned crab if a fresh one is not available.
Buy a 227 g/8 oz can.
Remove all the flesh from the body and claws of the crab.
Put 2 tablespoons of the white meat and 1 to 2 tablespoons of the dark meat on one side to float on top of the soup.
Put the rice, stock or water and stock cube and milk into a saucepan.
Cook steadily for about 20 minutes or until the rice is tender.
Add the anchovy essence, a little seasoning and most of the crabmeat.
Heat, but do not cook for any length of time, as this makes the crabmeat rather tough.
Add the cream just before serving and heat gently.
Spoon into soup cups and top with the reserved crabmeat, croutons and parsley.
You could use canned crab if a fresh one is not available.
Buy a 227 g/8 oz can.
Remove all the flesh from the body and claws of the crab.
Put 2 tablespoons of the white meat and 1 to 2 tablespoons of the dark meat on one side to float on top of the soup.
Put the rice, stock or water and stock cube and milk into a saucepan.
Cook steadily for about 20 minutes or until the rice is tender.
Add the anchovy essence, a little seasoning and most of the crabmeat.
Heat, but do not cook for any length of time, as this makes the crabmeat rather tough.
Add the cream just before serving and heat gently.
Spoon into soup cups and top with the reserved crabmeat, croutons and parsley.
