Recipe - Garlic-Broccoli Soup

12 Garlic clove
1 bn Broccoli
4 tablespoon Butter, sweet
3 tablespoon Flour
1 teaspoon Salt
One half teaspoon Black pepper
2 cup Milk
Halfand 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 2quart 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 halfand 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
halfandhalf the next day just before serving.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini