Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Bacon; cut in 1/4-in dice
1 c Dry white wine
1 1/2 lb Chicken breast meat
- cut into 1-in strips
12 Raw jumbo shrimp
- peeled and deveined
5 c Fish stock or chicken broth
1 tb Finely minced garlic
2 ts Finely minced onion
1 ts Celery seed
1 ts Aniseed or fennel seed
3 Sprigs fresh tarragon
- leaves only, chopped, -OR-
1 tb -Dried tarragon leaves
2 c Broccoli florets
3/4 c Milk
Salt; to taste
Freshly ground pepper
- to taste
2 tb Unsalted butter

SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and
cook the bacon, stirring, for 2 minutes without browning. Add the
white wine, increase heat to high, bring to a boil and cook 1 minute
to burn off the alcohol. Add the chicken, shrimp, broth, garlic,
onions, celery seed and aniseed and decrease heat to medium. If using
dried tarragon, add it now. Cover and cook 3 minutes. Add the
broccoli and milk and cook, uncovered, another 2 minutes. Taste the
soup for salt and pepper and add as desired. To serve, use a slotted
spoon to transfer the bacon, chicken, shrimp and broccoli to soup
bowls. Return the broth to a boil and add the butter. Turn off heat
and add the chopped fresh tarragon leaves. Serve the soup in a tureen
and ladle it into the garnished bowls at the table.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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