Cuisinart CSB-77 manual Soups, sauces, dips and spreads, Mexican Hot Chocolate, Asparagus Soup

Mexican Hot Chocolate

We made our hot chocolate with fat-free milk and it was a big hit. For a richer chocolate, make it with whole or reduced-fat milk.

Now and then indulgence is good for the soul.

Makes 12 to16 servings

2quarts fat-free milk 3-inch cinnamon sticks

20ounces bittersweet chocolate (your favorite), broken into chunks

1tablespoon pure vanilla extract

Combine the milk and cinnamon sticks in a 3¾ quart Cuisinart® saucepan. Cook over medium heat, stirring 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 flavor into the milk. Stir in the chocolate chunks. When chocolate has melted, remove cinnamon sticks and stir in vanilla. 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 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

Asparagus Soup

Makes 2½ cups

2 ounces shallot, peeled

1 tablespoon unsalted butter

1 garlic clove, peeled and crushed

1¼ pounds fresh asparagus, tough ends removed

3ounces red potato, peeled, cut into ½-inch dice

¼ cup dry white wine

1½ cups fat-free low-sodium chicken broth

¾ teaspoon kosher salt

¼ teaspoon freshly ground pepper

¼ teaspoon dried basil

¼ cup heavy cream (optional)

Insert the blade assembly, sharp side up in the prep bowl. Put the shallot into the prep bowl, insert the blender, making sure the protective guard is submerged. Pulse 10 times to finely chop.

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