Zucchini Soup - cooking recipe

Ingredients

5 to 6 small to medium size zucchini
1 large onion, peeled and thinly sliced (about 1 c.)
1 1/2 tsp. curry powder
3 c. chicken broth
1 c. half and half (evaporated milk can be used instead)
1/2 c. milk
salt
freshly ground pepper
finely snipped chives for garnish
12 cloves fresh garlic
1 large bunch fresh broccoli
4 Tbsp. unsalted butter
3 Tbsp. flour
1 tsp. salt
1/2 tsp. black pepper
2 c. milk
1/2 c. chicken broth
half and half as needed
Hungarian sweet paprika

Preparation

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 steams, discarding woody portions and cook in boiling water until tender.
Remove and drain.
Melt butter in 2-quart 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.