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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)
1 tablespoon (15 ml) olive oil
4 ounces (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
1 head of cauliflower [about 1
3
⁄4 pounds(795 g)] cut into small
florets
3
1
⁄2 ounces (100 g) red potato peeled and cut into
1
⁄2-inch (1.25 cm)
cubes
1
⁄2 cup (125 ml) white wine
3
1
⁄2 cups (875 ml) chicken stock or vegetable stock
1 teaspoon (5 ml) lemon or lime juice
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.
19
2 quarts (1.9 L) fat-free milk
3-sticks 3 inches (7.5 cm) cinnamon sticks
20 ounces (565 g) bittersweet chocolate (your favourite), broken
into chunks
1 tablespoon (15 ml) vanilla extract
Combine the milk and cinnamon sticks in a 3
3
⁄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
ASPARAGUS SOUP
Makes 2
1
⁄2 cups (625 ml)
2 ounces (56 g) shallot, peeled
1 tablespoon (15 ml) unsalted butter
1 clove garlic, peeled and crushed
1
1
⁄4 pounds (625 g) fresh asparagus, tough ends removed
3 ounces (85 g) red potato, peeled, cut in
1
⁄2-inch (1.25 cm) dice
1
⁄4 cup (50 ml) dry white wine
1
1
⁄2 cups (375 ml) fat-free low-sodium chicken broth
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 3-quart (3 L) saucepan over medium low heat. Add
shallots and crushed garlic and “sweat” over medium-low heat for about 5
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