3 cup milk
1 cup rice, uncooked
3 anchovy fillets
1/2 lb crabmeat, fresh, cooked can substitute fro
3 cup chicken stock salt freshly ground b, lack pepper
1 cup heavy cream
Directions
" 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
Servings: 1 servings
Partan Bree (Crab Soup) Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood; Soup
The History of Recipes
We are able to follow the history of written recipes far back into the far past, at least as far into history as the early Egyptians, and possibly even further than that. However, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians is a series of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As our culinary historical trip moves on a few more years we have two interesting books which were published in the 14th Century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that is served today, but instead recipes for the types of food enjoyed by the rich people of that period. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the holy land, including parsley and basil. The introduction of these new tastes prompted a torrent in manuscripts on cooking, some of which are kept safe in private libraries. Over the following few hundred years, the rich families of the West competed with each other to serve the most extravagent meals, and consequentially the best cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and publishing popular recipes of the day. Like it or not, the introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Partan Bree (Crab Soup) recipe.
