Ingredients

Features

Description

This is a traditional Scottish soup thickened with rice and crab mashed potatoes, cooked in milk.

1. Divide the white and brown crab meat, then break the claws and get the meat, chop and set aside separately.

2. Put the rice and milk in a saucepan and bring to a boil. Cover and cook for about 20 minutes

3. Add the white and brown crab meat and season to taste and cook for another 5 minutes

4. Slightly cool and pass through a sieve or chop in a food processor until smooth.

5. Pour the soup into a clean saucepan and add the fish broth and deferred crab meat out of claws. Bring to a boil, then add the anchovy essence and lemon juice.

6. Cook for another 2-3 minutes before you bring to the table, add the thyme and parsley and a spoonful of sour cream.

Note:

If you can not buy a whole crab, use about 175 grams or frozen crab meat and thaw it before use; or 175 grams of canned crab meat.

Translated by site: wday.ru