Shrimp Chicken and Bacon In A Pot

Recipe Ingredients

1/4 lb	113g / 4oz	Bacon - cut in 1/4-in dice
1 cup	237ml	Dry white wine
1 1/2 lbs	681g / 24oz	Chicken breast meat - cut into 1-in strips
12		Raw jumbo shrimp - peeled and deveined
5 cups	1185ml	Fish stock or chicken broth
1 tablespoon	15ml	Finely minced garlic
2 teaspoons	10ml	Finely minced onion
1 teaspoon	5ml	Celery seed
1 teaspoon	5ml	Aniseed or fennel seed
3 sections		Fresh tarragon - leaves only, chopped
1 tablespoon	15ml	- dried tarragon leaves
2 cups	292g / 10oz	Broccoli florets
3/4 cup	177ml	Milk
		Salt - to taste
		Freshly ground pepper - to taste
2 tablespoons	30ml	Unsalted butter

Recipe Instructions

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

Source:
Fruit Cookbook by Nicole Routhiers

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