Yield: 4 Servings
|4 tablespoons||Butter, sweet|
|½ teaspoon||Black pepper|
|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 ]