| 1 | " a delicious, thick, creamy, crab soup from scotland. |
| 2 | Partan is the gaelic word for crab and bree from brigh, which means broth. |
| 3 | Bring the milk almost to the boiling point in a heavy-bottomed saucepan. |
| 4 | Add the rice and anchovy fillets. |
| 5 | Simmer until the rice is well done. |
| 6 | Remove from heat and add the crabmeat. |
| 7 | Puree the soup in a blender or food processor. |
| 8 | Return the pureed soup to a large saucepan and gradually stir into hr stock. |
| 9 | Season with salt and pepper to taste. |
| 10 | Add the cream just before serving. |
| 11 | N.b. |
| 12 | This soup can be served either hot or cold. |
| 13 | For some reasons, it always seems to taste better hot. |
| 14 | Serves: 4-6 |
