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SHRIMP, CHICKEN AND BACON IN A POT

Category:    Shrimp, Chicken, Pork
Yield: 6 servings
 
    1/4 lb Bacon; cut in 1/4-in dice           1 ts Aniseed or fennel seed
      1 c  Dry white wine                      3    Sprigs fresh tarragon
  1 1/2 lb Chicken breast meat                      - leaves only, chopped, -OR-
           - cut into 1-in strips              1 tb -Dried tarragon leaves
     12    Raw jumbo shrimp                    2 c  Broccoli florets
           - peeled and deveined             3/4 c  Milk
      5 c  Fish stock or chicken broth              Salt; to taste
      1 tb Finely minced garlic                     Freshly ground pepper
      2 ts Finely minced onion                      - to taste
      1 ts Celery seed                         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.
  

 

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