| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Seafood, Soups | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
" 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”
Nutrition (calculated from recipe ingredients)
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Calories: 1637
Calories From Fat: 832
Total Fat: 115.3g
Cholesterol: 436.8mg
Sodium: 3741.3mg
Potassium: 4743.4mg
Carbohydrates: 187.5g
Fiber: 4.9g
Sugar: 59.5g
Protein: 61.3g