Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         bacon -- cut in 1/4-in dice
   1      cup           dry white wine
   1 1/2  pounds        chicken breast meat -- cut into 1-in
                        -- strips
  12                    raw jumbo shrimp -- peeled and deveined
   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 -- leaves only,
                        -- chopped
   1      tablespoon    - dried tarragon leaves
   2      cups          broccoli florets
     3/4  cup           milk
                        salt -- to taste
                        freshly ground pepper -- to taste
   2      tablespoons   unsalted butter

Preparation:

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