| 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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