Garlic-broccoli soup

Yield: 4 Servings

Ingredients:

12 Garlic clove
1 bn Broccoli
4 tb Butter sweet
3 tb Flour
1 ts Salt
1/2 ts Black pepper
2 c Milk

Instructions:

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 ]