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Garlic-Broccoli Soup

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Garlic Soups/stews Vegetables


  • 12 Garlic clove
  • 1 bn Broccoli
  • 4 tb Butter, sweet
  • 3 tb Flour
  • 1 ts Salt
  • 1/2 ts Black pepper
  • 2 c Milk
  • Half-and half; as needed
  • Hungarian sweet paprika


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