- Preparation time
- 10 mins
- Cooking time
- 15 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Soup
- Posted by
- Posted on
- April 2, 2016
- 3 Cup
- Milk
- 1 Cup
- Rice - White
- 3 Reg.
- Anchovy Fillets
- 1/2 lb
- Crab Meat (Cooked)
- 3 Cup
- Broth - Chicken
- 1 Pinch
- Salt
- 1 Pinch
- Pepper - Ground Black
- 1 Cup
- Cream - Heavy Whipping
A delicious, thick, creamy crab soup from Scotland: Partan is the Gaelic word for Crab and Bree comes from Brigh, which means Broth.
- Bring the milk almost to a boil in a heavy-bottomed saucepan.
- Add the rice and anchovy fillets then simmer until the rice is well done, about 12 minutes,
- Remove soup from heat and add the crab meat.
- Puree the soup in a blender or food processor then return to the saucepan.
- Gradually stir in the chicken broth with salt and pepper to taste.
- Add the cream and stir in well then either serve cold or warm to desired temperature before serving.