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Partan Bree     HT  SP  Scottish  30mins

Serves 4      Hot Shellfish Seafood Grains Soup    Gluten Wheat Free Eggless Scotland British Europe


Ingredients
50g/2oz long Grain White Rice
600ml/20fl.oz. Milk
600ml/20fl.oz Fish Stock
1 large cooked Crab
120ml/4fl.oz. Single Cream
Salt and Pepper
Freshly chopped Chives or Parsley


Instructions


1. Place the rice in a large saucepan together with the milk and stock, bring to the boil then reduce the heat and simmer for 10-15 minutes or until tender.


2. Meanwhile, remove all the meat from the crab, keeping the white meat from the claws separate.


3. Once the rice is tender, allow to cool a little then transfer the entire contents of the saucepan to a food processor or blender together with the dark meat from the crab and process until smooth. You may have to do this in batches.


4. Return the mixture to the rinsed out saucepan together with the white meat and cream and reheat gently, stirring.


5. Season with salt and plenty of pepper to taste. Serve garnished with finely chopped chives. 

 

More Crab Recipes  |  More Soup  Recipes  |  More Scottish  Recipes

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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