Thursday, February 12, 2009


makes six servings

1/4 lb bacon; cut in 1/4-inch dice
1 cup dry white wine
1 1/2 lb chicken breast
12 raw jumbo shrimp
5 cups fish stock or chicken broth
1 tablespoon finely minced garlic
2 teaspoons finely minced onion
1 teaspoon celery seed
1 teaspoon aniseed or fennel seed
3 sprigs fresh tarragon
1 tablespoon dried tarragon leaves
2 cups broccoli florets
3/4 cups milk
salt, to taste
freshly ground black pepper
2 tablespoons 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.

courtesy of: Big Oven

No comments: