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Brie and Roasted Garlic Soup

Source of Recipe


From "The Coastal Living Cookbook"






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 pepper
  






Instructions



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