Partan Bree (Crab Soup)

Course : Seafoods
Serves: 1
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3 cups milk
1 cup rice -- uncooked
3 fillets anchovy fillets
1/2 pound crabmeat -- fresh, cooked substitute frozen or -- canned
3 cups chicken stock -- salt
1 teaspoon ground black pepper
1 cup heavy cream

Preparation / Directions:

"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.

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