Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Garlic clove
1 bn Broccoli
4 tb Butter, sweet
3 tb Flour
1 ts Salt
1/2 ts Black pepper
2 c Milk
Half-and half; as needed
Hungarian sweet paprika

Drop unpeeled garlic cloves into boiling water for one minute (30
seconds for small cloves); remove from water, peel, and mince. Cut
broccoli into buds and stems, discarding woody portions. Cook in
boiling water until tender; remove and drain. Melt butter in 2-quart
saucepan. When butter starts to bubble, add garlic, stirring rapidly
for a few seconds. Quickly add flour, salt, and pepper. Stir
constantly for one minute. Add milk and broth, stirring briskly with
a wire whisk until sauce is thickened. In a blender or food
processor, puree broccoli with a little sauce, adding remaining sauce
until all of broccoli is blended. Correct seasonings to taste and
thin with half-and- half to the desired consistency. Serve sprinkled
with Hungarian sweet paprika.

NOTE: This rich and creamy soup has excellent garlic flavor.
It is better the second day and may be served cold as well as hot.
Add a little half-and-half the next day just before serving.

[ The Garlic Lovers' Cookbook, Vol II; Celestial Arts; 1985 ]

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