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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
How To make Partan Bree (Crab Soup)'s Videos
Hot, Hot, Hot
In under 10 minutes, you can turn fresh herbs and vegetables into steaming-hot tomato soup—no stove required. The friction of the Vitamix blades will bring the soup up to serving temperature right in the container. Shop Vitamix:
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)
Leek & tattie soup recipe by hardiespantry
Easy recipe
Frikadeller Recipe | Danish Meatballs
This recipe for Frikadeller is my favorite easy meatball recipe! Frikadeller are Danish meatballs served in a sage cream sauce. It's so simple to make this recipe at home, and you'll want to be licking the sauce right out of the pan!
For the full recipe, visit:
0:00 - Introduction
0:41 - Make the Meatballs
1:59 - Forming the Meatballs
2:15 - Cooking the Meatballs
3:11 - Make the Cream Sauce
4:38 - Finishing Touches
4:57 - Taste Test
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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.
She-crab soup | Wikipedia audio article
This is an audio version of the Wikipedia Article:
She-crab soup
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SUMMARY
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She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry added as it is plated. It may be thickened either by heat reduction or with a purée of boiled rice; it may also include such seasonings as mace and shallots or onions. The soup is a regional specialty from Tidewater, Virginia, the South Carolina Lowcountry and Georgia coast. It is commonly featured on the menus of many Charleston, South Carolina and Savannah, Georgia restaurants.The soup is named for the She-Crab, or female crab, originally a gravid crab, as the orange crab roe comprise a chief ingredient in traditional she-crab soup. As with turtle soup, other ingredients may be added to the soup or substituted for others, although crabmeat is found in all versions.