Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          milk
   1      cup           rice -- uncooked
   3                    anchovy fillets
     1/2  pound         crabmeat -- fresh, cooked
                        substitute frozen or -- canned
   3      cups          chicken stock -- salt
                        ground black pepper
   1      cup           heavy cream

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.