Cuisinart CSB-77C manual SOUPS, SAUCES, Dips and Spreads

2quarts (1.9 L) fat-free milk

3- sticks 3 inches (7.5 cm) cinnamon sticks

20ounces (565 g) bittersweet chocolate (your favourite), broken into chunks

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 up-and-down motion. Continue blending until the mixture is creamy and frothy. Spoon into cups or mugs and top with a dollop of freshly whipped cream if desired.

For Hot Cinnamon Mocha, add 3–4 tablespoons (45 ml - 60 ml) instant espresso powder to the milk when steeping with the cinnamon sticks.

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

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 3-quart (3 L) saucepan over medium low heat. Add shallots and crushed garlic and “sweat” over medium-low heat for about 5

minutes. Do not allow the shallots and garlic to brown.

While shallots are cooking, cut the asparagus into 1⁄2-inch (1.25 cm) pieces and reserve the tips. When shallots are soft, add asparagus and potato to saucepan and cook for about 6 minutes longer, until asparagus is bright in colour. Add wine and raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains. Add chicken stock. Bring to a boil and then reduce heat to low. Simmer for about 20 minutes until the vegetables are soft. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using a gentle up-and-down motion until ingredients are well combined, about 40–50 seconds. Season with salt, pepper and basil. Stir in cream if using.

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 ice-water bath to stop cooking.

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)

4ounces (115 g) leeks, washed and trimmed, dark green parts removed, sliced

1head of cauliflower [about 13⁄4 pounds(795 g)] cut into small florets

Place a 4-quart (4 L) saucepan over medium heat and add olive oil. Add leeks and “sweat” for about 6–8 minutes until very soft. Add curry powder, turmeric, and salt to leek mixture and cook for about 1–2 minutes.

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.