Shrimp Chicken and Bacon in a Pot

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Shrimp Chicken and Bacon in a Pot Ingredients

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	1 tb -Dried tarragon leaves
12 Raw jumbo shrimp	2 c Broccoli florets
5 c Fish stock or chicken broth	3/4 c Milk
1 tb Finely minced garlic	Salt; to taste
2 ts Finely minced onion	Freshly ground pepper
1 ts Celery seed	2 tb Unsalted butter

Instructions for Shrimp Chicken and Bacon in a Pot

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Uncategorized

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