Cheese: Brie & Roasted Garlic Soup
Source of Recipe
from "the Coastal Living Cookbook", posted by Catgurrl to recipecircus
List of Ingredients
* 2 large garlic bulbs
* 2 Tbsp olive oil
* 7 ounces Brie
* 2 celery ribs, finely chopped
* 1 medium onion, finely chopped
* 1 medium carrot, scraped and finely chopped
* 1/4 cup olive oil
* 1/4 cup all-purpose flour
* 6 cups chicken broth
* 1 tsp chopped fresh oregano
* 1 tsp chopped fresh parsley
* 1/2 tsp chopped fresh thyme
* 1/8 tsp ground white pepperRecipe
1. Peel outer skin from each garlic bulb, and discard. Cut off top one-third of each garlic bulb. Place garlic, cut-side up, on an aluminum foil-lined baking sheet. Drizzle garlic with 2 tablespoons olive oil.
2. Bake, uncovered, at 350º F for 1 hour, or until garlic is soft. Remove from oven; cool 10 minutes. Squeeze pulp from each bulb into a bowl; set pulp aside.
3. Remove and discard rind from cheese; coarsely chop cheese, and set aside.
4. Sauté celery, onion and carrot in 1/4 cup olive oil in a large saucepan over medium-high heat 10 minutes, or until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; bring to a boil, stirring often. Reduce heat and simmer, uncovered, 15 minutes or until vegetables are tender, stirring often.
5. Process garlic pulp and 1 cup soup mixture in a food processor until smooth. Stir puréed mixture into remaining soup mixture; add oregano, parsley and thyme. Bring to a simmer over medium-low heat. Add reserved Brie cheese and cook, stirring constantly, until cheese melts. Stir in pepper.
Yield: 6-1/2 cups
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