Partan
Bree
Serves
4-6
Cooked
crab - 1, cleaned, (approximately 225g (8 oz) meat)
Rice – 50 g (2 oz)
Milk - 450 ml (¾ pint)
Fish stock - 300 ml (½ pint)
Salt and freshly ground pepper
Anchovy essence - ½ tsp
Single cream - 150 ml (5 fl oz)
Fresh parsley - chopped, to garnish
METHOD
Remove
all the meat from the crab, keeping the brown and white meat separate.
Cook
the rice in milk until soft. Place in a liquidiser with the brown
meat and process until smooth. Return to the pan and stir in the
stock, essence and seasoning and bring back to the boil.
Add
the white crab meat and heat through. Gradually stir in the cream,
do not allow the soup to boil. Serve garnished with parsley.
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