Cuisinart CSB-77 manual Soups, Sauces, Dips And Spreads

3-inch	cinnamon sticks
20	ounces bittersweet chocolate (your favorite), broken into chunks
1	tablespoon vanilla extract

Combine the milk and cinnamon sticks in a 33⁄4 quart 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 flavor into the milk. Stir in the chocolate chunks. When chocolate is melted, remove cinnamon 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 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 21⁄2 cups
2	ounces shallot, peeled
1	tablespoon unsalted butter
1	clove garlic, peeled and crushed
11⁄4	pounds fresh asparagus, tough ends removed

3ounces red potato, peeled, cut in 1⁄2-inch dice

1⁄4cup dry white wine

11⁄2cups fat-free low-sodium chicken broth

3⁄4teaspoon kosher salt

1⁄4teaspoon freshly ground pepper

1⁄4teaspoon dried basil

1⁄4cup 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 3-quart 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.

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