Preparation:
"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. |
