Scottish Crab Bisque (Partan Bree)

Scottish Crab Bisque (Partan Bree)

Scottish Crab Bisque (Partan Bree)

Roasted crab shells and sherry lend sweet depth to this luscious bisque.Todd Coleman

Roasted crab shells and sherry lend sweet depth to this luscious bisque from chef Michael Smith of the Three Chimneys restaurant on Scotland's Isle of Skye. This recipe first appeared in the 2012 SAVEUR 100, with the article Three Chimneys.

Find this recipe in our cookbook, SAVEUR: Soups and Stews