Partan Bree with a Twist

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 medium carrots, diced 2 medium carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried tarragon 1 teaspoon dried tarragon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) fish or vegetable stock 4 cups (950ml) fish or vegetable stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 pound (450g) fresh crab meat 1 pound (450g) fresh crab meat
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the carrots and celery to the pot and cook for another 5 minutes, until slightly softened.
3. 3.
   Stir in the dried thyme, tarragon, paprika, and bay leaf, and cook for 1 minute to release the flavors.
4. 4.
   Pour in the stock and bring to a boil. Reduce the heat and simmer for 15 minutes to allow the flavors to meld together.
5. 5.
   Remove the bay leaf from the pot and use an immersion blender to puree the soup until smooth.
6. 6.
   Stir in the heavy cream and fresh crab meat, and simmer for an additional 5 minutes until heated through.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Ladle the Partan Bree into bowls and garnish with fresh parsley. Serve hot and enjoy!

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and free from any shells or cartilage before adding it to the soup.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the soup.
• Serve the Partan Bree with crusty bread or Scottish oatcakes for a satisfying meal.
• If you prefer a chunkier soup, reserve some crab meat and add it at the end without pureeing.

Serving advice

Serve the Partan Bree as a starter before a hearty Scottish meal or as a main course accompanied by a side salad or bread.

Presentation advice

Garnish each bowl of Partan Bree with a sprinkle of fresh parsley to add a pop of color and freshness.