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Ingredients: 2 1/3 Cup(s) Milk 2 Bay Leaves 1/4 Teaspoon(s) Grated Nutmeg 6 Tablespoon(s) Butter 2 large Onions, finely sliced 9 Tablespoon(s) All-Purpose Flour 6 Cup(s) Chicken Stock 1 1/2 Cup(s) Crumbled Stilton Cheese Directions: Pour the milk into a saucepan, add the bay leaves and nutmeg, and bring almost to a boil. Remove from heat, cover, and leave to steep for 20 minutes. Meanwhile, melt the butter in a large pan, add the onions, and cook very gently, stirring occasionally, for 10 minutes or until they are soft but not browned. Add the flour and cook, stirring, for 2 minutes. Strain the milk and gradually blend it into the onion and flour mixture. Add the stock, and salt and pepper to taste. Bring to a boil, then simmer, partially covered, for 10 minutes. Add the cheese to the pan and stir over very low heat until it is melted; do not let soup boil or the cheese will become stringy. Serve immediately.
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Beat in the eggs, lemon juice, and vanilla till combined. Stir in the light cream. Freeze in a 4 o5 5 qt ice cream freezer according to the ma Sweet potato, ginger and tomato soup Heat the oil in a saucepan. Add the onions, sweet potato and ginger root. Cover the pan and simmer for 15-20 minutes, until the vegetables are soft. Add the tomatoes and vegetable stock. Bring to a boil and simmer for 30-40 minutes. Puree using hand blend Mexican soup #1 1. Mix together the ground beef, 1/2 cup broth, flour, and egg. Form into small balls. Set aside. 2. Put the remaining broth, chilli pepper, carrots and rice in the crockpot on the high setting(300 degrees). 3. When the stock is simmering, add the meat ba