3 c  Milk
1 c  Rice; uncooked
3    Anchovy fillets
1/2 lb Crabmeat, fresh; cooked
-can substitute frozen or
-canned
3 c  Chicken stock
-Salt
-freshly ground black pepper
1 c  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 heavy-bottomed 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: 4-6