This rich and creamy soup has excellent garlic flavor. It's better the second day around and may be served cold as well as hot. Add a little half and half the next day just before serving.
12 cloves fresh garlic
1 large bunch fresh broccoli
4 tablespoons unsalted butter
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
2 cups milk
1/2 cup chicken broth
half and half as needed
Hungarian sweet paprika
Drop unpeeled garlic cloves into boiling water for 1 minute (30 seconds for small cloves); remove from water, peel and mince. Cut broccoli into buds and stems, discarding woody portions and cook in boiling water until tender. Remove and drain. Melt butter in 2 qt. saucepan. When butter begins to bubble add garlic, stirring rapidly for a few seconds. Quickly add flour, salt and pepper. Stir constantly for 1 minute. Add milk and chicken 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 broccoli is blended. Correct seasoning to taste and thin with half and half to proper consistency. Serve sprinkled with Hungarian sweet paprika, if desired.
Makes 4 to 6 servings.
