ROASTED GARLIC AND BRIE SOUP

ROASTED GARLIC AND BRIE SOUP image

Yield 6 servings

Number Of Ingredients 11

2 Heads garlic separated
6 Tbsp olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
1/4 cup all purpose flour
6 cups chcken stock
1 tsp chopped fresh oregano or 1/2 tsp dry
1/2 tsp chopped fresh thyme or 1/4 tsp dry
7 oz Brie, rind removed, cut into 1" cubes
Ground white pepper and salt to taste

Steps:

Preheat ovven to 325, place garlic in medium glass baking dish and drizzle with 2 Tbsp olive oil. Cover dish with foil and bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool. Heat remaining 4 Tbsp oil in heavy large saucepan over medium heat. Add onion, and saute until 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, avoiding lumps. 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 and 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.