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Garlic-broccoli Soup

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      Title: GARLIC-BROCCOLI SOUP
 Categories: Garlic, Soups, Vegetables
      Yield: 4 Servings
 
     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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