Ingredients
- 30 for (seconds cloves)
- 12 garlic clove
- 1/2 as needed hungarian sweet paprika drop unpeeled garlic boiling water for one (cloves into)
- 1,900 ml saucepan
- 475 ml milk
- 55 gr butter
- 24 gr flour
- 3 gr salt
- 1 gr black pepper
- some broccoli
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 ]
