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August 2018

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Partan BreeCrab Soup Recipe

Partan BreeCrab Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Partan BreeCrab Soup recipe  PDF



3 c Milk
1 c Rice uncooked
3 Anchovy fillets
1/2 lb Crabmeat, fresh cooked
can substitute frozen or canned 3 c Chicken stock
Salt freshly ground black pepper 1 c Heavy cream

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. N.B. This soup can be served either hot or cold. For some reasons, it always seems to taste better hot. SERVES: 4 6

Partan BreeCrab Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
576 people have voted
Last Reviewed on 2018-08-21



Tuesday, Aug 21 2018 Download & Print Partan BreeCrab Soup recipe  PDF   Easy Soup recipes RSS   New

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