| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Hungarian | Garlic, Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 12 | Garlic clove | |
| 1 | Broccoli | |
| 4 | T | Butter, sweet |
| 3 | T | Flour |
| 1 | t | Salt |
| 1/2 | t | Black pepper |
| 2 | c | Milk |
| Half-and half, as needed | ||
| Hungarian sweet paprika |
INSTRUCTIONS
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 ] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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