Scottish Crab Soup

Traditional Scottish soup thickened with rice porridge and crab meat cooked in milk.

Ingredients:

1 piece of medium sized crab or 175 g of frozen or canned crab meat 90 g of long grain rice 6 dl of fish stock 6 dl low-fat milk 3-4 tbsp sour cream 1 tbsp anchovy paste 1 tbsp finely chopped parsley 2 tsp lime or lemon juice pepper salt salt for garnish

Procedure:

1. Peel all the brown and white meat from the crab and set it aside, cut the meat from the claws and set it completely aside
2. Pour the milk into the pan, add the rice and slowly bring to the boil, cover with a lid and simmer over a low heat for 20 minutes
3. Add the white and brown meat to the rice in the milk, season with salt and pepper and continue to cook over a low heat for another 5 minutes
4. Let cool slightly, then push everything through a colander or blend in a blender until smooth
5. Pour the soup into a clean pan, pour in the fish stock and add the preserved meat from the claws, slowly bring to the boil, while seasoning the soup with anchovy paste and lime or lemon juice, salt and black pepper
6. Simmer over a low heat for another 2-3 minutes, add chopped parsley and sour cream
7. Serve the hot soup garnished with chopped chives.

Recommendation:

This recipe can be modified, instead of a tablespoon of parsley you can add 1 teaspoon of thyme.

Note:

The recipe for fish broth can be found here.