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Partan Bree
A rich and creamy crab soup, often considered a celebratory dish in Scotland, particularly along the coast. It's known for its delicate crab flavor balanced with cream and a hint of sherry.
đ§ Ingredienser
- 300 g Fresh brown crab meat
- 50 g Butter
- 1 medium Onion(finely chopped)
- 1 medium Leek(white and light green parts only, finely chopped)
- 30 g Plain flour
- 500 ml Fish or vegetable stock
- 150 ml Double cream
- 50 ml Dry sherry
- 2 tbsp Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste White pepper
đšâđł Instruktioner
- 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.
đĄ Proffstips: Do not brown the vegetables. - 2
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
â±ïž 2 minutes - 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.
â±ïž 5 minutes - 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.
â±ïž 5 minutesđĄ Proffstips: Gently heating prevents the cream from curdling. - 5
Season with salt and white pepper to taste. Ladle the Partan Bree into bowls and garnish with fresh chopped parsley.
đĄ Proffstips: White pepper is preferred to avoid dark flecks in the soup.
đĄ Proffstips
- âUse fresh, good-quality crab meat for the best flavor.
- âIf fresh crab is unavailable, good quality canned or frozen crab meat can be used, but ensure it's well-drained.
- âA splash of lemon juice can brighten the flavor if desired.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a spicier kick, add a pinch of cayenne pepper.
- Some recipes include a small amount of finely diced potato for added texture.