Partan bree

Partan bree
Type	Soup
Place of origin	Scotland
Main ingredients	Crab, rice, stock, milk or cream
	Cookbook: Partan bree;

Partan bree is a seafood soup speciality from north-eastern Scotland, where much of the country's fishing fleet is based. Its name derives from its ingredients, partan being the Gaelic and Scots for crab and bree a Scots term for soup (lit. brew). Crab and rice are used as main ingredients.^[1]

References[]

^ Yarvin, B. (2012). The Ploughman's Lunch and the Miser's Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles. Harvard Common Press. p. 56. ISBN 978-1-55832-413-8. Retrieved December 23, 2016.

[Yarvin_2012_p._56-1] Yarvin, B. (2012). The Ploughman's Lunch and the Miser's Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles. Harvard Common Press. p. 56. ISBN 978-1-55832-413-8. Retrieved December 23, 2016.

[1]

v t Scottish soups
Cock-a-leekie soup Cullen skink Partan bree Powsowdie Scotch broth
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Partan bree

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