Roasted garlic and brie soup

6 Servings

Ingredients

Quantity Ingredient
2 Heads garlic separated into cloves; unpeeled
6 tablespoons Olive oil
1 medium Onion; finely diced
2 Celery stalks; finely diced
1 Carrot; finely diced
¼ cup All purpose flour
6 cups Chicken stock or canned low-salt broth
1 teaspoon Chopped fresh oregano OR 1/2 teaspoon dried
½ teaspoon Chopped fresh thyme or 1/4 teaspoon dried
7 ounces Brie rind removed; cut into pieces
Ground white pepper

Directions

Preheat oven to 325"E Place garlic in medium glass baking dish. Drizzle with Z tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.

Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat.

Add onion and saute until translucent, about 10 minutes. Add celery and carrot and saute until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.

Peel garlic and transfer to processor. Add 1 cup soup to garlic. Puree until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.

Recipe by: Restaurant

Posted to MC-Recipe Digest by Gr8seeksM8@... on Feb 13, 1998

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