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Ingredients:

300 ml milk
300 ml light cream
55 g butter
40 g all-purpose flour
3 cloves
2 bay leaves
1 onion
1/4 tsp nutmeg
Salt and pepper

Preparing:

Pour the milk into a pan with the bay leaves.
Press cloves into the onion, add to the milk and bring to the boil.
Remove from heat and set aside.
Strain the milk into a pitcher and rinse the pan.

Melt the butter in the pan, stir in the flour and cook for 1 minute.
Remove from heat and gradually pour in the milk, stirring constantly.
Cook the sauce for 3 minutes, stirring, then pour in the cream and bring to the boil.
Remove from heat and season with nutmeg, salt and pepper.

Ingredients:

2 cooked chicken breasts and crushed
2 cups rice
1 cup red wine
4 strips of bacon, chopped
2 stalks celery, chopped
1 onion, chopped
1 tomato, chopped
1 bay leaf
2 tbsp tomato sauce
1/2 butter stick
Salt and pepper

Preparing:

Fry bacon and chicken in butter, remove and reserve.
Cook in the same pan, the vegetables with red wine.
Add rice and 1 cup of water when the wine has evaporated.
Add 1 more cup water and when consumed add another cup and cook over low heat until the rice is well cooked.

Add the chicken, bacon and tomato sauce and cook for 5 more  minutes.

Ingredients:

1 l vegetable broth
350 g broccoli
350 g potatoes, diced
1 leek, sliced
1 celery stalk, sliced
1 garlic clove minced
1 bay leaf
Salt and pepper

Preparing:

Separate broccoli and cut stems thicker.
Simmer for 15 minutes stems with the leek, celery, garlic, potatoes, bay leaf and vegetable broth.
Add broccoli, let boil and cook for 5 more minutes over low heat.
Aside from heat and allow to cool.

Remove the bay leaf and liquefy soup.
Place the soup in the fire again, season with salt and pepper and serve.