Partan Bree

Scottish crab soup with rice

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Ingredients

¹/₂ tsp	anchovy essence
	salt and freshly ground black pepper
250 g	crab meat, cooked
2 tbsp	parsley, chopped
50 g	rice
450 ml	milk
300 ml	fish stock
150 ml	single cream

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 25 min / Grade of difficulty: easy / Calories per portion: n/a

In a saucepan, heat the milk. Stir in the rice and simmer over low heat, stirring occasionally, until the rice is tender. Add the brown crab meat and purée with a hand blender until smooth.

Pour the crab and rice mixture into a large pan. Pour in the stock and bring to a boil. Stir in the anchovy essence. Season to taste with salt and pepper. Stir in the white crab meat. Reduce the heat and stir in the cream. Simmer for 4-5 minutes. Season to taste with salt and pepper.

Pour the soup into bowls and serve sprinkled with the parsley.