Recipe - Shrimp Chicken And Bacon In A Pot

One fourth pound Bacon; cut in 1/4in dice
1 cup Dry white wine
1 One half pound Chicken breast meat
cut into 1in strips
12 Raw jumbo shrimp
peeled and deveined
5 cup Fish stock or chicken broth
1 tablespoon Finely minced garlic
2 teaspoon Finely minced onion
1 teaspoon Celery seed
1 teaspoon Aniseed or fennel seed
3 Sprigs fresh tarragon
leaves only, chopped, OR
1 tablespoon Dried tarragon leaves
2 cup Broccoli florets
Three fourths cup Milk
Salt; to taste
Freshly ground pepper
to taste
2 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini