This traditional Scottish soup is thickened with a puree of rice and crab meat cooked in milk. Add soured cream, if liked, at the end of cooking.
1 medium-sized boiled crab
90 g (3 oz) scant 1/2 cup long-grain rice
600 ml (1 pint) 2 1/2 cups skimmed milk
600 ml (1 pint) 2 1/2 cups Fish Stock
1 tbsp anchovy essence (paste)
2 tsp lime or lemon juice
1 tbsp chopped fresh parsley or 1 tsp chopped fresh thyme
3 - 4 tbsp soured cream (optional)
salt and pepper
snipped chives, to garnish
90 g (3 oz) scant 1/2 cup long-grain rice
600 ml (1 pint) 2 1/2 cups skimmed milk
600 ml (1 pint) 2 1/2 cups Fish Stock
1 tbsp anchovy essence (paste)
2 tsp lime or lemon juice
1 tbsp chopped fresh parsley or 1 tsp chopped fresh thyme
3 - 4 tbsp soured cream (optional)
salt and pepper
snipped chives, to garnish
method
1. Remove and reserve all the brown and white meat from the crab, then crack the claws and remove and chop that meat; reserve the claw meat.
2. Put the rice and milk into a saucepan and bring slowly to the boil. Cover and simmer gently for about 20 minutes.
3.Add the reserved white and brown crab meat and seasoning and simmer for a further 5 minutes.
4. Cool a little, then press through a sieve (strainer), or blend in a food processor or blender until smooth.
5. Pour the soup into a clean saucepan and add the fish stock and the reserved claw meat. Bring slowly to the boil, then add the anchovy essence (paste) and lime or lemon juice and adjust the seasoning.
6. Simmer for a further 2 - 3 minutes. Stir in the parsley or thyme and then swirl soured cream (if using) through each serving. Garnish with snipped chives.
If you are unable to buy a whole crab, use about 175 g (6 oz) frozen crab meat and thaw thoroughly before use; or a 175 g (6 oz) can of crab meat which just needs thorough draining.
2. Put the rice and milk into a saucepan and bring slowly to the boil. Cover and simmer gently for about 20 minutes.
3.Add the reserved white and brown crab meat and seasoning and simmer for a further 5 minutes.
4. Cool a little, then press through a sieve (strainer), or blend in a food processor or blender until smooth.
5. Pour the soup into a clean saucepan and add the fish stock and the reserved claw meat. Bring slowly to the boil, then add the anchovy essence (paste) and lime or lemon juice and adjust the seasoning.
6. Simmer for a further 2 - 3 minutes. Stir in the parsley or thyme and then swirl soured cream (if using) through each serving. Garnish with snipped chives.
If you are unable to buy a whole crab, use about 175 g (6 oz) frozen crab meat and thaw thoroughly before use; or a 175 g (6 oz) can of crab meat which just needs thorough draining.
serving amount
serves 6
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