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How To make Partan Bree (Crab Soup)
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
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Jan 25th 2013
CRAB SOUP RECIPE (aka Partan Bree) | Quick & Easy, Rich & Creamy, Traditional Northern Ireland Meal
This quick and easy, rich creamy Crab Soup (aka Partan Bree) is a traditional Northern Ireland meal prepared by local chef, Paula McIntyre from Antrim.
Ingredients:
Onion
Butter
Carrots
Celery
Salt
Potato
Fish Stock
Cream
Crab Meat
This video is part of a series of Recipes from Ulster entitled, 'A wee taste of Ulster Scots', featuring culinary expert, Paul McIntyre MBE. Paula hails from Antrim in Northern Ireland and specialises in traditional home baked Ulster Scots recipes.
Many thanks to The Ulster Scots Agency ( and Ulster Scots Community Network ( for kindly granting permission to republish this material.
VITAMIX PEA SOUP
Green Pea Soup - Ajo blanco and Nut Sprinkles by Bettina Bordi
(Makes 2-4 portions)
Ingredients
Soup
900g of frozen peas
500ml of boiling water
20ml of coconut cream
Salt and pepper to taste
Nut sprinkles
1tbsp paprika powder
1tbsp cumin seeds
1tbsp coriander seeds
3tbsp sesame seeds
30g almonds
Ajo blanco
60g of blanched almonds
237ml of hot water
1/2 clove of garlic
Salt and pepper to taste
Method
Start with your nut sprinkles – heat up a small pan over low heat and add all ingredients to the pan. Turn up to medium heat to get some colour and heat on the nuts and seeds. Shake the pan every so often to ensure they don’t burn. Once coloured, add to a small Vitamix container and pulse until you have a beautiful nut crunch topping. Set aside.
For the Ajo Blanco add all the ingredients into a clean small Vitamix container and blitz until smooth and creamy. Set aside.
For the soup add all the ingredients to a big Vitamix container and blitz until you have a hot smooth consistency. Even though the peas are frozen the Vitamix and hot water will work together to ensure the soup is heated throughout - one of the many perks of the Vitamix!
Plate the soup, dollop some ajo blanco on-top and some of that yummy nut sprinkle. Drizzle a good glug of olive oil and top off with micro herbs (optional)
Thai-Inspired Halloween Soup - Vitamix
Vitamix Professional Series 500 Makes Soup Blending Easy | The Good Guys
The Vitamix Professional Series 500 features a 2 litre container so you can blend a batch of healthy soup to have your weekday lunches sorted.
Learn more about the Vitamix Professional Series 500 at The Good Guys
Discover the range of Vitamix Blenders at The Good Guys
Learn more about Vitamix at The Good Guys
how to make Crab pate part 5! voila!! Where's my wine?!