👨‍🍳 作り方

1. 1

   Melt butter in a large saucepan or pot over medium heat. Add the chopped onion and leek and sauté until softened, about 5-7 minutes.

   💡 プロのコツ: Do not brown the vegetables.
2. 2

   Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

   ⏱️ 2 minutes
3. 3

   Gradually whisk in the fish or vegetable stock until smooth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the soup has thickened.

   ⏱️ 5 minutes
4. 4

   Add the crab meat to the soup. Stir in the double cream and dry sherry. Heat gently for another 5 minutes, but do not boil.

   ⏱️ 5 minutes

   💡 プロのコツ: Gently heating prevents the cream from curdling.
5. 5

   Season with salt and white pepper to taste. Ladle the Partan Bree into bowls and garnish with fresh chopped parsley.

   💡 プロのコツ: White pepper is preferred to avoid dark flecks in the soup.