Recipe - Partan Bree (Crab Soup)

3 cup Milk
1 cup Rice; uncooked
3 Anchovy fillets
One half pound Crabmeat, fresh; cooked
can substitute frozen or
canned
3 cup Chicken stock
Salt
freshly ground black pepper
1 cup 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 heavybottomed 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: 46

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini