Serves:

Ingredients:

--------- PHILLY.INQUIRER ---------
1 tb FINELY MINCED GARLIC
3/4 c MILK
2 c BROCCOLI FLORETS
CHICKEN BROTH
5 c FISH STOCK OR
12 RAW JUMBO SHRIMP CLEANED
OR 1 TB DRIED
3 SPRIGS FRESH TARRAGON LEAVES
1 ts ANISE OR FENNEL SEEDS
1 c CHICKEN BREASTS,1"STRIPS
1 1/2 lb BONELESS SKINLESS
1 ts CELERY SEEDS
1 c DRY WHITE WINE
2 ts FINELY MINCED ONION
1/4 lb BACON,CUT IN 1/4" DICE
SALT AND FRESHLY GROUND PEP

Method:

SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK BACON.
STIRRING,2 MINUTES WITHOUT BROWNING.
ADD WINE,INCREASE HEAT TO HIGH.
BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL.
ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.
REDUCE HEAT TO MEDIUM.
IF USING DRIED TARRAGON ADD IT NOW.
COVER AND COOK 3 MINUTES.
ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2 MINUTES.
SEASON TO TASTE WITH SALT AND PEPPER.
TO SERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP BOWLS.
RETURN BROTH TO BOIL ADD BUTTER.
TURN OF HEAT ADD CHOPPED FRESH TARRA LEAVES IF USEING FRESH.
MAKES SIX SERVINGS.