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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesPartan Bree
Ingredients
Serves: 4-6
225 Gram Cooked crab meat, cleaned (8 oz) 50 Gram Rice (2 oz) 450 ml Milk (3/4 pint) 300 ml Fish stock ( 1/2 pint) 1/2 Teaspoon Anchovy essence Salt and freshly ground pepper 150 ml Single cream (5 fl oz) Chopped fresh parsley, 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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