Partan Bree

Partan Bree

Partan is crab and bree is soup in Ulster-Scots. In this recipe, Paula uses homemade fish stock to make a creamy soup. The soup is thickened with the natural starch in potatoes.

Recipe

Partan Bree

Metric	Imperial
1 large dressed crab 1 onion – finely chopped 50 g butter 1 large carrot – diced 2 sticks celery – diced 2 potatoes – diced 1 litre fish stock Salt and pepper 50 ml cream	1 large dressed crab 1 onion – finely chopped 2 oz butter 1 large carrot – diced 2 sticks celery – diced 2 potatoes – diced 1 quart fish stock Salt and pepper 2 fl oz cream

Method

Melt the butter in a large saucepan. Add the carrot, onion and celery. Season, cover and sauté together.
Add the potatoes and fish stock. Cover and simmer until the vegetables are soft.
Blend until smooth and add cream.
Add the brown crab meat and warm through. Season to taste.
Pour into serving bowls. Sprinkle with the white crab meat.