Shrimp and Chicken Pan Roast

1. 1

   Add the bacon to a large heavy pot or Dutch oven set over low heat and cook, stirring, for 2 minutes, without browning.

2. 2

   Pour in the white wine, increase the heat to high, bring to a boil, and cook for 1 minute to burn off the alcohol.

3. 3

   Add the chicken, shrimp, stock, garlic, onion or shallots, celery seed, and aniseed; if using dried tarragon, add it now.

4. 4

   Bring to a boil, then reduce uncovered, for 2 minutes.

5. 5

   If using oysters, add them with the milk.

6. 6

   Taste the soup for salt and pepper and add as desired.

7. 7

   To serve, using a slotted spoon, transfer the bacon, chicken, shrimp, and broccoli to individual soup bowls.

8. 8

   If serving rice, add it to the bowls.

9. 9

   Return the broth to a boil and stir in the butter until melted.

10. 10

    Remove from the heat and, if using fresh tarragon, add it to the soup.

11. 11

    Serve the soup in a tureen, and ladle it into the garnished bowls at the table.

* Per serving · 4 servings · Values may vary.