Partan Bree (Scottish Crab Soup)
Partan Bree, a Scottish delicacy, combines cooked crab meat, rice, and flavorful spices for a comforting soup experience with a spicy twist.
Equipment
- Medium-sized saucepan.
- Blender or food processor.
Ingredients
- 225 g (8 oz) cooked crab meat, separated into brown and white
- 50 g (2 oz) wholegrain rice
- 450 ml semi-skimmed milk
- 300 ml fish stock made with half the amount of fish stock cube
- ½ tsp anchovy puree or half the amount
- 8 drops tabasco adjust to taste
- 1 pinch pepper adjust to taste
- 150 ml single cream or semi-skimmed milk
- 2 tbsp finely chopped parsley
- 1 pinch cayenne pepper adjust to taste
Instructions
- In a medium-sized saucepan, cook the rice in milk until soft, adding fish stock if needed to maintain a soup-like consistency.
- Blend the cooked rice mixture with the brown crab meat until smooth using a blender or food processor.
- Return the blended mixture to the saucepan and stir in the fish stock, anchovy puree, tabasco, and pepper. Bring the mixture to a gentle boil.
- Add the white crab meat to the soup and heat through.
- Gradually stir in the cream, ensuring not to let the soup boil.
- Garnish the soup with finely chopped parsley and a sprinkle of cayenne pepper. Serve hot and enjoy!