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-andhalf 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 ]