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2quarts (1.9 L)
3- sticks 3 inches (7.5 cm) cinnamon sticks
20ounces (565 g) bittersweet chocolate (your favourite), broken into chunks
1 | tablespoon (15 ml) vanilla extract |
Combine the milk and cinnamon sticks in a 33⁄4 quart (3.5 L) Cuisinart® saucepan. Place over medium heat and stir constantly to heat until steamy and just beginning to bubble around the edges. Reduce heat to low and simmer for 10 minutes to infuse the cinnamon flavour into the milk. Stir in the chocolate chunks. When chocolate is melted, remove cin- namon sticks and stir in vanilla extract. Insert the blender and process about 1 minute using a gentle
For Hot Cinnamon Mocha, add
Nutritional information per serving:
Calories 215 (52% from fat) • carb. 23g • pro. 7g • fat 14g
• sat. fat 8g • chol. 2mg • sod. 68mg • calc 184mg • fiber 1g
SOUPS, SAUCES, DIPS AND SPREADS
| ASPARAGUS SOUP |
Makes 21⁄2 cups (625 ml) | |
2 | ounces (56 g) shallot, peeled |
1 | tablespoon (15 ml) unsalted butter |
1 | clove garlic, peeled and crushed |
11⁄4 | pounds (625 g) fresh asparagus, tough ends removed |
3 | ounces (85 g) red potato, peeled, cut in |
1⁄4 | cup (50 ml) dry white wine |
11⁄2 | cups (375 ml) |
3⁄4 | teaspoon (4 ml) kosher salt |
1⁄4 | teaspoon (1 ml) freshly ground pepper |
1⁄4 | teaspoon (1 ml) dried basil |
1⁄4 | cup (50 ml) heavy cream (optional) |
Insert the blade assembly in the prep bowl. Place the shallot in the prep bowl, connect hand blender motor body to the top of the chopper/grinder attachment cover, cover prep bowl and pulse 10 times to finely chop.
Melt butter in a
minutes. Do not allow the shallots and garlic to brown.
While shallots are cooking, cut the asparagus into
While soup is cooking bring 2 cups (500 ml) of water to a boil. Add the asparagus tips and cook for 2 minutes until bright green. Drain and immediately plunge into an
Serve soup hot, garnished with reserved asparagus tips.
Nutritional information per 1/2 cup (125 ml) serving: Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g
• sat. fat 1g • chol. 6mg • sod.525mg • calc. 36mg • fiber 2g
CURRIED CAULIFLOWER SOUP
Makes 5 cups (1.25 L)
1 | tablespoon (15 ml) olive oil |
4ounces (115 g) leeks, washed and trimmed, dark green parts removed, sliced
1 | teaspoon (5 ml) curry powder |
1⁄4 | teaspoon (1 ml) turmeric |
1⁄2 | teaspoon (2 ml) kosher salt |
1head of cauliflower [about 13⁄4 pounds(795 g)] cut into small florets
31⁄2 | ounces (100 g) red potato peeled and cut into |
| cubes |
1⁄2 | cup (125 ml) white wine |
31⁄2 | cups (875 ml) chicken stock or vegetable stock |
1 | teaspoon (5 ml) lemon or lime juice |
Place a
Add cauliflower florets and potato. Stir to coat with spices and cook for another 5 minutes to soften slightly. Add white wine and increase heat to bring to a boil. Reduce the wine until there is a scant amount left. Add stock just to cover. Bring to a boil and then reduce heat to medium low.
18 | 19 |