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This chicken noodle soup dish shared with Wine Spectator evokes memories as much as it creates them. Chef Brandon Carter's thought process here is simple: how can he take something familiar and make it more refined? Homemade broth is a start, and something every cook should make. Foie gras makes it richer. Carter finishes with white truffle, and vegetables are served firmer and more flavorful.
For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 2012.
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