Favorite Garlic-Broccoli Soup
Garlic-Broccoli Soup recipe
light cream (half&half)
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, purée 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 if desired.
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.