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Category : Vegetables
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Comment(s) : 0


1/4poundbacon,cut in 1/4 inch dice
2teaspoononion, finely minced
1cupdry white wine
1teaspooncelery seeds
1 1/2poundchicken breasts, boneless, skinless, cut in 1 inch strips
1teaspoonanise or fennel seeds
3eachsprigs fresh tarragon leaves OR 1 TB dried
12eachjumbo shrimp, raw, cleaned
5cupfish stock or chicken broth
2cupbroccoli florets
1tablespoongarlic, finely minced
1salt 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.

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