Thread: Soup Recipes
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Old February 7th, 2008, 03:43 PM   #7
pastskater
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Join Date: Feb 2007
Location: California
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Dedicated to our Scottish Administrator.

PARTAN BREE

SERVES 6

INGREDIENTS:


1 MEDIUM SIZE BOILED CRAB
GENEROUS 3/8 C. LONG-GRAIN RICE
2 C. SKIM MILK
SALT AND PEPPER
2 CUPS FISH STOCK
1 TBSP. ANCHOVY EXTRACT
2 tsp. LIME OR LEMON JUICE
1 TBSP. CHOPPED FRESH PARSLEY OR 1 tsp. CHOPPED FRESH THYME
3-4 TBSP SOUR CREAM (OPTIONAL)
SNIPPED FRESH CHIVES, TO GARNISH

1. Remove and set aside all the brown and white meat from the body of the crab. Crack the claws, remove and chop the meat, and set aside.
2. Place the rice and milk in a pan and bring slowly to a boil. Cover and let simmer gently for 20 minutes.
3. Add the reserved brown and white meat from the body of the crab, season to taste with salt and pepper and let simmer for an additional 5 minutes. Let the mixture cool slightly, then transfer to a food processor or blender and blend until smooth. Alternatively, press the mixture through a strainer.
a. Pour the soup into a clean pan and add the fish stock and reserved claw meat. Bring slowly to a boil, then add the anchovy extract and lime juice and adjust the seasoning. Let simmer for an additional 2-3 minutes.
Stir in the herbs, then ladle into warmed soup bowls. Swirl a little sour cream through each serving (if using). Garnish with snipped fresh chives and serve



TIP:

if you are unable to buy a crab please use 6 oz of frozen crab meat...Thaw thoroughly.
or 6 oz/175 g. canned crabmeat, thoroughly drained
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