Garlic-Broccoli Soup

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Title: Garlic-Broccoli Soup
Yield: 4 Servings
Categories: Garlic, Soups, Vegetables


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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