|1/4||pound||bacon,cut in 1/4 inch dice |
|2||teaspoon||onion, finely minced |
|1||cup||dry white wine |
|1||teaspoon||celery seeds |
|1 1/2||pound||chicken breasts, boneless, skinless, cut in 1 inch strips |
|1||teaspoon||anise or fennel seeds |
|3||each||sprigs fresh tarragon leaves OR 1 TB dried |
|12||each||jumbo shrimp, raw, cleaned |
|5||cup||fish stock or chicken broth |
|2||cup||broccoli florets |
|1||tablespoon||garlic, finely minced |
|1||salt and freshly ground pepper|
|Set large heavy pan or dutch oven on stove over low heat and cook bacon. Stirring, 2 minutes without browning. Add wine, increase heat to high. Bring liquid to boil and cook 1 minute to burn off alcohol.|
Add chicken, shrimp, stock, garlic, onion, celery seed, and anise. Reduce heat to medium. If using dried tarragon add it now. Cover and cook 3 minutes. Add broccoli and milk and cook uncovered another 2 minutes. Season to taste with salt and pepper.
To serve use slotted spoon to transfer bacon, shrimp, chicken to soup bowls. Return broth to boil, add butter. Turn off heat, add chopped fresh tarragon leaves if using fresh.
Makes 6 servings.