Partan Bree (Scottish Crab Bisque)

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 4

    lb. cooked Dungeness or blue crabs, meat removed from bodies and legs and finely chopped, shells broken into large chunks

  • 6

    tbsp. unsalted butter

  • 2

    large yellow onions (1 thinly sliced; 1 finely chopped)

  • 1/2

    rib celery, thinly sliced

  • 1/4

    small bulb fennel, thinly sliced

  • 3/4

    cup roughly chopped parsley stems, plus 2 tbsp. finely chopped parsley leaves

  • 1

    tsp. whole white peppercorns

  • 2

    bay leaves

  • 1/2

    lemon, thinly sliced crosswise

  • 2

    tbsp. brandy

  • 1/3

    cup long-grain white rice

  • 1

    tbsp. tomato paste

  • 1

    tbsp. lemon zest

  • 2/3

    cup milk

  • 1/4

    cup heavy cream

  • 1/4

    cup cream sherry

  • 2

    tbsp. fresh lemon juice

  • 1/2

    tsp. paprika

  • Kosher salt and freshly ground black pepper, to taste

  • Crème fraîche, to garnish

Directions

1. Heat oven to 400°. Place crab shells on a baking sheet, and bake until lightly browned, about 20 minutes; let cool. Heat 4 tbsp. butter in an 8-qt. saucepan over medium-high heat. Add sliced onion, celery, and fennel; cook, stirring, until soft, about 5 minutes. Add crab shells, parsley stems, peppercorns, bay leaves, and sliced lemon; cook for 2 minutes. Add brandy; cook 1 minute. Add 10 cups water; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until slightly reduced, about 1 hour. Pour through a fine strainer into a bowl; set crab broth aside. 2. Wipe saucepan clean, return to medium-high heat, and add remaining butter. Add chopped onion; cook until soft, about 3 minutes. Add rice, tomato paste, and lemon zest; cook until lightly caramelized, about 2 minutes. Add reserved crab broth; bring to a boil. Reduce heat to medium-low; cook until rice is tender, about 18 minutes. Purée soup in a blender and return to saucepan over medium heat; add reserved crab meat, milk, cream, sherry, lemon juice, and paprika, and cook until meat is warmed through, about 3 minutes. Season with salt and pepper. Divide soup among 8 bowls; garnish each bowl with a dollop of crème fraîche and some of the parsley leaves.

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