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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.